Toma da Polenta has a mild, pleasant and delicate flavour. The soft texture of its paste is ideal for long maturation. Fresh mountain milk is processed to obtain a softer, stringier paste, ideal for the preparation of traditional polenta concia and other recipes requiring melted cheese. 

Toma is a typical cheese of the Piedmontese Alpine valleys. It is made with local whole milk from two consecutive milkings of the 'Pezzata Rossa d'Oropa' breed of cattle, reared according to traditional methods.