Toma is a semi-cooked cheese made entirely from cows’ milk. There are two types, the first made with full cream milk, and the second with semi-skimmed milk, known as “semigrasso”. It is twice-branded, with its origin, at the end of production, and with a quality logo which is a sticker attached before it goes on sale.

It is a soft round cheese with flat surfaces, a depth of 6-12 centimetres, slightly convex, with a diameter of 15-35 centimetres. It weighs between 2 and 8 kilos. The rind of the “full cream” version is smooth and springy, and light straw yellow to reddish-brown in colour, while the cheese is yellowy-white in colour with tiny holes throughout. It has a sweet, pleasing flavour and a delicate aroma. The “semigrasso” Toma Piemontese is a semi-hard cheese, round in shape with flat surfaces, a depth of 6-12 centimetres, slightly convex, with a diameter of 15-35 centimetres. It weighs between 2 and 8 kilos. The rind is leathery and fairly hard, dark straw yellow to reddish-brown in colour, while the cheese is yellowy-white in colour with tiny holes. The flavour is intense and aromatic.