A semi-soft to semi-hard cow's-milk cheese of Piedmont and the western Alps, made in countless local versions and aged from a few weeks to several months. It has a thin rind and a pale, supple, ivory paste dotted with small eyes, mild and milky when young and rounder, nuttier and more savory with age. It is an everyday melting and table cheese of the Piedmontese kitchen.
Where it comes from
A traditional alpine cheese of Piedmont; Toma Piemontese holds Protected Designation of Origin (PDO) status, with many uncertified local variants.
In the kitchen
Melted over gnocchi and polenta, eaten in slices, or used in fillings.
Nutrition (per 100g)
~340kcalCal
~23.0gProtein
~27.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
