Toma Piemontese P.D.O.

The term “toma” used in France, Sicily, Valle d’Aosta and Piedmont would seem to derive from the Old French “tumer,” to fall, thus referring to the moment when casein falls during coagulation. Historical evidence that uniquely identifies it dates back to the 11th century, when it was used as a meal supplement by the less affluent classes. In fact, at that time, the cheeses with the most intense flavor were also called “the poor man’s cheese” because their pungent taste made it possible not to use other spices and salt and to be able to eat small quantities at a time.