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  Toma Piemontese

Name of Group of Producers Inspection Body
Associazione Produttori Latte Piemontese
Corso Francia, 9
10138 Torino

INOQ - Istituto Nord Ovest Qualità

Piazza Carlo Alberto Grosso n. 82
I-12033 Moretta (CN)
Tel: +39/0172911323
Fax: +39/0172911320
inoq@inoq.it

Cows' milk semi-cooked cheese¡, divided into two types s whole milk and semi-skimmed milk, ripened for a longer or shorter time depending on the dimensions, cylindrical in shape with straight or almost straight sides with a slightly convex base,

Geographical area: the entire territory of the provinces of Novara, Vercelli, Biellaj Turin, Cuneo and adjacent communes of the provinces of Alessandria and Asti forming a single geographical area.

The etymology of the name derives from the traditional name of the cheese produced in the relevant area, of production, consisting mainly of mountainous zones and foothills. Over time, the local customs, varying from valley to valley in the region, resulted in two different types of cheese historically distributed on the consumer markets. Given the long tradition of the product, the specific characteristics of the "Toma" cheese were outlined in the Ministerial Decrees of 24,11,1964 and 16,9.1977, which were followed by the D.P.C.M. of 10.5.1993, introducing production and product-naming regulations regarding the name of origin "Toma piemontese".

The curd, obtained from whole or semiskimmed milk with calf1s rennet added, is cut twice into fine pieces, then it is placed into suitable vats and is salted, pressed and ripened in appropriate premises.

The natural factors are connected with the climatic conditions of the territory which affect the characteristics of the fodder to be given to the dairy cows. As for the human factors, the diversity of the processing techniques which have run together over time into two distinct types, widely distributed in the markets of the Piedmont regions should be pointed out.

 

Italian Cheeses PDO