Toma Piemontese DOP is one of the most representative cheeses of the Piedmontese dairy tradition. With its sweet and pleasant flavor, this cheese has won over many palates, becoming a gastronomic symbol of the region.
In this article, we will explore the history and fun facts related to Toma Piemontese DOP, highlighting the characteristics that make it perfect for anyone wishing to savor a product of the Piedmontese dairy tradition.
What is Toma Piemontese DOP?
Toma Piemontese DOP is a semi-hard cheese, produced exclusively with pasteurized cow’s milk from cows grazing in the mountain and hilly areas of Piedmont. Its DOP (Protected Designation of Origin) status guarantees the origin and quality of the product, ensuring it is produced exclusively in designated areas following strict regulations that protect tradition and authenticity.
Toma Piemontese DOP is distinguished by its smooth, straw-yellow rind, while the internal paste can vary from white to straw-yellow depending on the aging process.
History of Toma Piemontese DOP
Toma Piemontese DOP has a tradition dating back centuries.
In ancient times, it was considered a popular cheese because it substituted for salt and was used to season soups. Its consumption expanded thanks to the herdsmen who, with the seasonal migration from the mountains, made it possible to produce it in the plains as well.
It is the cheese that best represents the dairy tradition of the entire regional territory. In popular tradition, the name Toma has always been paired with various geographical indications (Toma di Ormea, Toma di Biella, Toma di Susa, Toma di Piode, Toma di Boves, Toma di Lanzo, etc.), or with fanciful names (Toma del Mulo, etc.): in 1996, the Protected Designation of Origin was born from the union of these traditions.
The Protected Designation of Origin (DOP) for Toma Piemontese was officially recognized in 1996, an important step in protecting the quality and authenticity of the product. The production area is concentrated in the provinces of Cuneo, Alessandria, Asti, Vercelli, and Turin, where the climatic conditions and the type of pastures help make the milk used for this cheese particularly rich and flavorful. In fact, the production of the cheese is closely linked to the Piedmontese Alpine area and specifically to the herdsmen who utilized mountain pastures in the summer before descending to the valley floors or plains during the winter.
Fun Facts about Toma Piemontese DOP
Variable aging: Toma Piemontese DOP has an aging period that varies from a minimum of 7 days to a maximum of 60 days. This maturation period affects the flavor and texture of the cheese, which becomes more intense as time passes.
A versatile cheese: Toma Piemontese is suitable for consumption in various ways: on its own, with a drizzle of extra virgin olive oil, accompanied by fruit jams, or even in more elaborate dishes like risottos and savory pies. Its versatility in the kitchen makes it a valued ingredient in many traditional Piedmontese recipes.
A bond with the land: The milk used to produce Toma Piemontese comes from cows that graze in the mountain and hilly areas of Piedmont. This close bond with the territory is an element that enriches the product, giving it a strong regional identity.
If you wish to savor an authentic Toma Piemontese DOP, the one produced by Caseificio Longo is a choice that will not disappoint you. Every bite is a journey into the heart of Piedmont, an experience that will let you discover the authentic flavors of this splendid region.
