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 he origins of Toma Piemontese date back to Roman times, but it was only in the eleventh century that a product readily identifiable with today's cheese is mentioned by writers. Toma Piemontese is a cylindrical, semi-cooked cheese made entirely from cow's milk. There are two varieties of Toma Piemontese: one made from whole cow's milk, the other from skimmed milk. The cheese comes in
two types: soft and semi-hard. Toma has a smooth and supple rind that ranges in colour from pale yellow to brownish-red. The paste is white with a tinge of yellow. The soft type of Toma Piemontese is sweet to the taste, and the flavour becomes deeper and more savoury as the ripening period is prolonged. The cheese is made in the provinces of Novara, Vercelli, Biella, Turin and Cuneo as well
as in several towns located in the provinces of Asti and Alessandria.
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Consorzio Tutela Formaggio Toma Piemontese
c/o Assopiemonte Doc e Igp
Via Livorno 60
10144 Torino (TO)
ITALY
phone: (+39) 011/2258391
fax: (+39) 011/2258408
email: promo.formaggi@produttorilattepiemonte.com
web: www.lestradedeiformaggi.it
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Region of
Production
DOP Map
Piedmont
Recipes
CESTINI DI TALEGGIO CON PAPAYA
PASTICCIO DI PIZZOCHERI
TORTINO DI CIPOLLA E SALAME CON TOMA PIEMONTESE
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