Idea Tourism Magazine

Food & Wine

Toma piemontese, the most famous cheese and one of the oldest

Toma Piemontese Dop can be produced with whole or semi-skimmed milk. The cheese is placed in special cells to age for a minimum of 15 days for small cuts and 60 days for large ones, even if the connoisseurs prefer the more mature cheeses that have been matured for 6-8 months.

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The product that best expresses the character of the land from which it is born, as its name suggests, and which is characterized by a deep and inseparable link with the mountains that surround it.


Identikit and main features

The Toma Piemontese is a cheese which can be produced in two varieties: fat and soft texture, if it is produced with cow’s milk and semi-fat and sem-hard if it is produced with skimmed milk. In the first case the rind is elastic and yellow, whereas, in the second case it is reddish-brown with a yellow texture. The taste is sweet and agreeable, the fragrance very delicate. In the semi-fat variant the rind is less elastic, the rind brownish-red and the texture is yellow. The taste is harmonic and the fragrance more intense. The weight is variables, included between 1,8 and 8 kg.

Area of production

It is produced in the following provinces and municipalities: Novara, Verbania, Vercelli, Biella, Torino and Cuneo; Acqui Terme, Terzo, Bistagno, Ponti, Denice (AL), Monastero Bormida, Roccaverano, Mombaldone, Olmo Gentile and Serole (AT).


The Toma Piemontese is produced using cow’s milk only and it has very ancient origins which date back to the Roman Empire, but we have documents only from the 1000. It is mentioned almost in as “pastus” (meal) for poor people. The production of this cheese has always been linked to the pasture activities of the farmers who came to the mountains during the summer and came back to the valley during the winter season. The environmental conditions of the places where it is produced determine its organoleptic features.

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