Toma Piemontese is a PDO cheese made in the Piedmont region of Italy from pasteurised cow’s milk. The aroma, flavour, pate and texture of Toma Piemontese vary depending whether it has been produced with whole fat milk, or if it is a semi-fat version with skimmed milk. In the first case, the pate is straw yellow with evenly distributed “eyes”, sweet, pleasant flavour and a delicate fragrance. The rind is elastic and smooth and appears deep straw-yellow to reddish brown based on the seasoning. If the cheese has been made from skimmed milk, it has a wrinkly and not elastic rind, straw white pate and tiny eyes and an intense flavour that varies with seasoning.
Whole fat Toma goes well with Italian dishes such as frittata, gnocchi, and risotto and pasta fillings. Whereas, semi fat Toma tastes best with bread, jam, honey, nuts and baked with potatoes, quiches and fondue. Strong red wines such as Dolcetto, Carema and Barolo go well with aged tomas while light white wines make a better paring with young tomas.