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  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Aosta Valley and Piedmont regions of Northern Italy

  • Type: semi-hard

  • Fat content: 45%

  • Texture: creamy

  • Rind: natural

  • Colour: pale yellow

  • Flavour: buttery, creamy, tangy

  • Aroma: grassy

  • Vegetarian: yes

Toma is one of the most famous Italian cheeses. The name Toma is derived from the process of cheese making. 'Toma' actually means 'cheese made by the farmer himself'.

It is produced primarily in the Aosta Valleys and Piedmont regions of Northern Italy. This soft or semi-hard cheese is made from Italian cow's milk and has excellent melting qualities.

Closely related to the French tome, Toma comes in various types. The type is usually named after the region and the place it is made. Toma Piemontese variety, which has PDO status (Protected Designation of Origin) under the EU, comes from Piedmont legislation, while Toma di Gressoney, recognized as 'Prodotto AgroalimentareTradizionale', comes from Gressoney Valley.

The cheese tastes best when grilled and served with burgers, sauces and casseroles. It also goes well with peaches, honey, fruit compotes, fig jam, toasted nuts, balsamic syrup, and sautéed greens.

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