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.
