A typical cheese from Piedmont and Valle d’Aosta, made from cow’s, sheep’s or mixed milk, in cylindrical moulds of 15-25 cm in diameter and of varying height, subjected to rapid maturation.
italian pronunciation: [to-ma]
Enrico Rosso, owner of the Caseificio Pierluigi Rosso, takes us on a fascinating journey through the history of the term Toma. A very old type of cheese with very interesting contemporary applications, such as Caseificio Rosso’s Toma Biellese.
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