The gourm.itpedia word of the week is:
Toma
/to-ma/
A typical cheese from Piedmont and Valle d'Aosta, made from cow's, sheep's or mixed milk, in cylindrical moulds of 15-25 cm in diameter and of varying height, subjected to rapid maturation.
Enrico Rosso, owner of the Pierluigi Rosso cheese factory, takes us on a fascinating journey through the history of the term Toma. A very old type of cheese with very interesting contemporary applications, such as Caseificio Rosso's Toma Biellese.
Gourm.itpedia is a project for the dissemination of Italian gastronomic knowledge by gourm.it, a consortium of Italian producers.
