Description
Toma Piemontese PDO is a semi-cooked cheese. The Latte Intero (whole milk) variety is made with whole cow’s milk, and the Semigrasso (medium fat) variety is made with semi-skimmed milk.
Production Area
The production area of Toma Piemontese PDO is within the provinces of Novara, Verbania-Cusio-Ossola, Vercelli, Biella, Turin and Cuneo, and a few municipalities in the provinces of Asti and Alessandria, in the Piedmont region.
Production Method
The milk must come from at least two consecutive milkings, possibly from just one milking for the whole milk cheese. It should be left to rest for up to 12 hours for the whole milk cheese and a maximum of 24 hours for the medium fat cheese, after which the milk is separated and skimmed. The mass is put in a boiler, maintaining agitation and heating it to the curdling temperature, after which calf rennet is added. The curd is first coarsely broken and then broken again until the grains are the size of corn kernels, for the whole milk cheese, or rice grains for the medium fat cheese. The curd is then left to rest before being placed in moulds, pressed, and left to drain. This is followed by salting with large grain salt by hand, or brining. The cheeses are then ripened in traditional caves or other suitable places, for at least 15 days if the weight is less than 6 kg, and at least 60 days if the weight is over 6 kg.
Appearance and Flavour
Toma Piemontese PDO has a cylindrical shape, flat or almost flat surfaces, with a slightly convex heel and a weight between 1.8 and 9 kg. Toma Piemontese PDO Latte Intero has a smooth, springy rind that ranges from pale straw-yellow to reddish-brown, depending on the level of ripening. The cheese is a white-straw colour, with a smooth texture and tiny evenly distributed eyes. It has a sweet, pleasant flavour that is slightly acidulous and salty, and a delicate aroma. Toma Piemontese PDO Semigrasso has a slightly springy rind that ranges from deep straw-yellow to reddish-brown. The cheese is white-straw-yellow in colour and there are tiny well-distributed eyes. It has an intense, harmonious flavour and a fragrant aroma.
History
The origins of Toma Piemontese PDO are rooted in Roman times, although references to precise characteristics can only be found in documents from the year 1000 onwards. Written testimonies show that in the 14th century Toma cheese was present in most of the Piedmont region. The semi-hard cheese was invented due to the need to recuperate part of the cream used to make butter.
Gastronomy
Toma Piemontese PDO should be kept on the least cold shelf of the refrigerator, at a temperature of 4 °C, wrapped in its original packaging and sealed in a container. Due to its particular characteristics, this cheese lends itself especially well as a table cheese, but is also a useful ingredient for many first course dishes. It is usually paired with young wines, including sparkling wines.
Marketing
The product is marketed as Toma Piemontese PDO and Toma Piemontese PDO Semigrasso. It is sold whole, in large pieces, or in pre-packed slices. The top surface must bear a label indicating the designation, product logo, European logo and the dairy’s ID number, and may also display the words “Latte Crudo” (raw milk).
Distinctive Features
Toma Piemontese PDO is ripened in places that have the same climatic conditions as the rock caves where the cheese used to be ripened in the past. During this stage, the cheeses are turned often.
