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Raw cow's milk cheese from northwestern Italy.
Cheese Name: Toma Piemontese
Origin: Piemonte, Italy
Milk Type: Raw cow’s milk
Style: Semi firm, with a natural rind
Description: Toma Piemontese is a semi firm cheese made in the Piemonte region of Italy. The paste of the cheese is straw yellow, with a fairly even scattering of small holes throughout. The natural rind can sometimes be quite thin and pale. Older wheels are light grey, and they can even be slightly fluffy and moldy looking. None of that seems to change the inside paste of the cheese. Toma – or Tomme in French – is an old word for a small wheel of cheese. It's not particularly specific, but often a semi firm cheese of this style. The wheels are typically 8 – 14 inches in diameter and weigh anywhere from 2-6 kilos.
Tasting Notes: Toma Piemontese is a cheese with a subtle flavour. I find there is a distinctive grassy taste, and a mild milky finish. I love this style of cheese, and the texture is buttery and lush. Although firm and easy to cut, the impression is almost of a soft ripened cheese on your palate, as it seems very rich.
Pairing: This Toma needs to be paired with the right partners to shine. As the flavour profile is delicate, it can be drowned out easily by a strong blue or other picante cheese choice on your board.
I find it pairs will with fresh goat cheese, mild washed rind, and even Parmigiano Reggiano or Piave Vecchio, which could be a great addition if you are trying to keep your cheese board to an Italian theme.
GOW's suggested wine pairings:
