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Cheese from Italy, Piemonte
A dairy preparation made from another cheese. A fresh toma-type cheese is set at 37 °C, semi-cooked at 42 °C and kept warm 4–5 hours at 35 °C. After 3 days in the hoop it is crumbled with salt, pepper and cumin seed, packed into a wooden box and kept 90 days at 10 °C and about 85% humidity.
| A fresh toma-type cow cheese made for the Salagnùn | Once a way to use up unsellable or faulty cheeses and ricotta[pat-sheet] |
| Salt | [pat-sheet] |
| Pepper | [pat-sheet] |
| Cumin seed | [pat-sheet] |
Total time across the recorded steps: 3.1 months
What changes: Rennet sets the cow milk for the base toma at 37 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A dairy preparation made from another cheese. A fresh toma-type cheese is set at 37 °C, semi-cooked at 42 °C and kept warm 4–5 hours at 35 °C. After 3 days in the hoop it is crumbled with salt, pepper and cumin seed, packed into a wooden box and kept 90 days at 10 °C and about 85% humidity. Made in 6 steps over 3.1 months. The longest step, mature in the box, takes 3 months (Regione Piemonte 2015) and runs at 10 °C (Regione Piemonte 2015).
| Main step | 3 monthsReported[pat-sheet] | Mature in the box |
|---|---|---|
| Temperature | 10 °CReported[pat-sheet] | Mature in the box |
Not a cheese made from milk but one made from another cheese, crumbled with salt and spices and matured three months in a box. It was once a way to save faulty cheese; now a toma is made just for it.
The regional sheet warns to keep the box covered against insects, to watch for too much moisture (which raises water activity) and to use well-kept spices. Its 2004 survey found no Salmonella, Listeria monocytogenes or staphylococcal enterotoxins in 3 lots, and rated the hygiene medium-high, also because of the large amount of salt and spices added.
Hazards the sources name: Salmonella, Listeria monocytogenes and staphylococcal enterotoxins (tested for in 3 lots and not found; coagulase-positive staphylococci and E. coli low).
Every number is labelled with how it is known. How this atlas is made
The regional sheet says it arose in past centuries as a way to use up unsellable or faulty cheese and ricotta; for some time now a single toma has been made just for it. The ONAF sheet adds that it was made only in late summer or early autumn, when milk was scarce, by cutting already aged cheese into small pieces to add to the food reserve. Both sheets cite Del Forno (1981) and Doglio (1996).
