Of the many cheeses in the Toma family, Toma Piemontese is the only cheese to enjoy DOP status. Milk is required to stand for 12-24 hours to build acidity, then the milk is heated gently. Additionally, the curds are gently heated, then pressed and dry salted for up to 15 days.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi-generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
FORMAT 4.5 lb
TYPE Cooked curd, Pressed
MILK Pasteurized cow
RENNET Traditional calf
AFFINATORE Formaggi Ciresa
REGION Piemonte, Italy
AGE 4 months
PROFILE Semi firm, but slightly feathery texture. Beefy, notes of cellar.