Toma piemontese PDO is produced in two types:
- first is a semi-cooked
cheese produced with whole cow's milk for the whole milk type (recognized
as general "Toma piemontese");
- second is a semi-cooked cheese
produced with semi-skimmed milk for the "Toma piemontese semigrasso"
type (semigrasso=semi-fat).
moulds
The cheesemakers proceed with the skimming by surfacing, then putting
the mass in the boiler, kept under agitation until is reached the coagulation
temperature (32 - 38° C).
At that point the calf skin rennet is added and milk rests for about 40
minutes
CURD : now take place an initial coarse breaking of the curd followed
by another break until the lumps have reached the size of a grain of corn,
for whole milk cheese and smaller as a rice for the "Toma piemontese semigrasso".
The curd is then left to rest and placed in molds pressed and left to
drain.
SALTING : This is followed by salting by hand with coarse salt or in
brine.
MATURING: The cheeses are left to mature in traditional
caves or suitable places with a 85% of humidity for at least 15 days if
their weigh less than 6 kg and for at least 60 days if their weigh more
than 6 kg.
Rognoni Umberto s.r.l. - Abbiategrasso (MI)
CONSORZIO TUTELA FORMAGGIO TOMA PIEMONTESE
Via Silvio Pellico, 10
10022 Carmagnola (TO)
Tel. 011 0565985 - Fax 011 0565989
e-mail: promo.formaggi@produttorilattepiemonte.com