Toma

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.

The gourm.itpedia word of the week is:

Toma
/to-ma/

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.

Enrico Rosso, owner of the Pierluigi Rosso cheese factory, 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.

Gourm.itpedia is a project for the dissemination of Italian gastronomic knowledge by gourm.it, a consortium of Italian producers.

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# Italian cheese Piedmont Pierluigi Rosso mountain toma

Looking for truffles

In many rural areas of Italy, the ancient tradition of truffle hunting still thrives, where subterranean treasures grow in secret and humid locations. These places are often poplar groves along the riverbanks, precious deposits known only to skilled truffle hunters.