TOMA PIEMONTESE

The Provinces of Novara, Verbania, Vercelli, Biella, Cuneo and Turin are interested in its production. Also the municipalities of Acqui terme, Third, Bistagno, Bridges, Denice (AL) and Bormida Monastery, Roccaverano, Mombaldone, Olmo Gentile and Serole (AT).

Physical characteristics

Diameter:

between 15 cm and 35 cm

Edge:

slightly convex with height of 6 cm and 12 cm

Form:

cylindrical with flat or almost flat sides

Texture:

1. tipologia a latte intero (pasta morbida): prodotta con latte intero; crosta elastica e liscia, di colore paglierino chiaro o bruno rossiccio a seconda della stagionatura; pasta di colore bianco paglierino con occhiatura minuta e diffusa. 2. tipologia semigrasso (pasta semidura): prodotta con latte parzialmente scremato; crosta poco elastica, di aspetto rustico di colore che va dal paglierino carico al bruno rossiccio; pasta di colore bianco paglierino con occhiatura minuta

Weight:

variabile tra 1,8 e 9 kg

Nutritional characteristics

Cholesterol:

93 mg

Lipids:

29.3 g

Proteins:

26.8 g

Sensory and organoleptic characteristics

Aroma:

1. tipologia a latte intero (pasta morbida): sapore dolce e gradevole, odore delicato; 2. tipologia semigrasso (pasta semidura): sapore intenso ed armonico, odore fragrante che diviene più caratteristico con la stagionatura

The milk is left to rest up to a maximum of 12 hours for whole milk cheese, and a maximum of 24 hours, for semi-creamy cheese. Skimming of the mass occurs in heating cauldrons and are continually stirred while coagulating.
The calf pellet rennet is added and the mixture is left to rest, after which the consistency of the curd is checked and then cut up to the point that the lumps become the size of a corn or rice grain (for whole milk cheese or partially skimmed cheese, respectively) and which is however, elastic and well drained. The mass is then left to rest for some minutes to allow the curd to deposit at the bottom of the container, and separate from the whey.
The gathered curd is put in moulds and after a first pressing, is left to drain from the remaining whey in suitable rooms; during this phase the cheese is overturned a number of times. Salting is done the traditional way, manually, with cooking salt spread alternatively on the two sides, or else in brine.
Ripening takes place in traditional caves or suitable environments, for a period of 60 days for the whole cheeses weighing over 6 kg and 15 days for those weighing less.
During this phase the cheeses are turned over a few times, and at times the flat sides are washed with a water and salt solution.

Toma Piemontese DOP cheese is stored in the least cold compartment of the fridge, protected by its wrapper and in a closed container.

It is produced throughout the year and the milk used to produce the cheese has high protein content with a high percentage of casein because the milk is produced by autochthonous breeds or those crossbred with the Frisona.

When released to the market, the Toma Piemontese DOP cheese is marked with the symbol which identifies the geographic origin, designation, product logo (the head of a cow with "T" initial), EC mark and identification number of the production factory.

It is sold in whole cheese forms, or in prepacked portions.

Registration EU Reg. EC 1107 of 12/06/1996

GUCE L148 21.06.1996