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Toma Piedmontese dates back to Roman times, but did not become identified by its name until the 11th century. The name appears to have come from the old French word �tumer,� meaning to fall or to turn. To us, Toma means the cheese is a product of several herds from the same region and implies it is made by a cheese making specialist rather than a farmer with a surplus of milk who might not be adept at cheese making. Like the Tommes of Savoie, each Alpine Valley produces its own distinctive version of Toma. Made in the Aosta Valley and Piedmont, they strain the unpasteurized milk and then rennet is added. The curds are broken up and drained, then placed in molds. They are often dried for a couple of days under a layer of mountain grasses to give them additional flavor. Toma is cheese surface ripened, meaning it ripens from the rind inward. This simple mountain cheese has a thin rind with a custard-like interior with small pores and a gentle sweet-sour nature. Toma is a perfect table cheese but can also be used for cooking. It begs to be paired with a big Piedmont red. <ul><li>Made from unpasteurized cow's milk.</li><li>Photo depicts whole 18 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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