Weight: 200g* piece
Artisan produced on the slopes of Monte Rosa in Valsesia, Piemonte and aged in vaults for three months, Toma is a semi-hard cheese, made from pasteurised cow's milk. Quite elastic in texture, straw yellow in colour and with a buttery, salty taste, this DOP cheese is one of the most famous mountain cheeses from the Piedmonte region, with the name Toma said to literally mean 'made with the hands of the farmer'.
The DOP mark: As a DOP (PDO) 'Protected Denomination of Origin' cheese, our Toma has been guaranteed and certified by the Toma Consortium in Italy. This is the best guarantee of excellence in a European agri-food product. Production, processing and preparation of our cheese takes place exclusively in the Toma cheese DOP area of origin - any other Toma which does not have this mark is just cheese!
The texture of Toma makes it ideal for a grilled cheese sandwich or to be served on top of a burger. It goes well with honey, fig jam and a sweet fig balsamic glaze.
We recommend serving our Dolcetto d'Alba red wine with Toma Valsesiana.
How to store
Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. The Toma should keep for 7-10 days. Remember to remove from the fridge an hour or so before serving. The rind is not edible.
Keep at room temperature for a couple of hours before consuming.
Cow's milk, rennet, salt.
Our Producer - Caseficio Alta Valsesia
Since 1958, this small cooperative has been producing milk, butter, yoghurt, cheese and ricotta. Located in the highest National Park in Europe, the Caseficio uses traditonal artisanal methods to create excellent produce with ingredients from this beautiful, uncontaminated area.
*Please note that we cut each individual piece of cheese freshly, so occasionally individual pieces may weigh very slightly under or very slightly over the stated weight.