Toma Piemontese PDO
To produce it, cow’s milk is left to rest for a maximum of 12 hours for whole milk cheese, and up to a maximum of 24 hours for semi-fat cheese. After skimming, by the fat coming to the surface, it is placed in vats, rennet is added (pellets of calf rennet) and it is brought to a coagulation temperature of 32-35°C. The curd that is produced is broken up roughly and then left to rest. After an initial drainage of whey, the curd is broken up for the second time and it is heated again, a sort of semi-cooking at a temperature of never above 48°C. In the minutes following this, the mass is left to rest to help the precipitation of the cheesy lumps (smaller for the whole milk cheeses, larger for the semi.fat cheeses) to the bottom of the vat. The curd is extracted and distributed into moulds, where it is pressed, turned over several times and lastly salted; usually it is salted dry, but immersion in brine from 24 to 48 hours is also possible, depending on the dimensions of the cheeses. Ageing takes place in traditional grottos or in places with a humidity of 85% and temperatures of between 6 and 10°C, for a minimum period of 60 days in the case of cheeses weighing more than 6 Kg, for at least 20 days in the case of Tomas weighing less.
The semi-fat Toma Piemontese is characterized by a smooth grey rind and a compact, elastic paste, with a pleasantly mild flavour. In the cheese made with whole milk, on the other hand, the rind is rustic and reddish brown in colour; the paste has small holes and an intense and aromatic flavour.