Toma Piemontese DOP is a semi-soft cheese, long matured, semi-cooked, made with raw cow's milk from at least two consecutive milkings. The cheeses are matured in underground cellars on spruce steps for a period that can vary from a minimum of 45 days to a maximum of 120 days. 

The paste of Toma Piemontese DOP is white with straw-yellow hues, with a soft texture and regularly distributed fine eyes. The taste is intense and harmonious.