Idea Tourism Magazine

Food & Wine

Toma of Elva, good taste of home

Produced all year, it has a thin crust of light yellow to reddish brown color, which becomes stiffer with a maturing process and a pale yellow paste that conquers palates all over the world!

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Its preparation has always been rather artisanal and especially in the past years, this specialty was usually consumed by the Helvetic families and more generically from the entire Val Maira.

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Identikit and main features

The Toma di Elva is a semi-fat cheese with raw and pressed texture. It is cylindrical with a diameter of 20-25 cm, the seasoned forms put together as a necklace. The weight varies from 2 to 3 kg. The rind is very thin in the fresh products while in the seasoned one it is stiff. The seasoning can last many months. It is yellow and friable. The fragrance is more intense in the most seasoned forms.

Area of production

The area of production includes Eva (Maira Valley) and the neighbouring areas in the Cuneo province.

History

This cheese was produced by those farmers who had only one or two milk cows and so they had no sufficient milk to produce bigger cheeses.

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