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Cheese from Italy, Piemonte
Cow milk, raw or less often pasteurised, is part-skimmed by leaving the evening milk to cream overnight in basins. It is set with calf rennet at 37–40 °C in 30–60 minutes, cut small, warmed to no more than 45 °C while stirred, pressed up to 12 hours and brined 24–48 hours. It ripens on wooden boards for at least about 60 days, up to 3–6 months.
| Cow milk, raw or less often pasteurised, part-skimmed by letting the cream rise | Evening milk creamed in basins overnight, sometimes both milkings; a separator may be used instead[pat-sheet][onaf-sheet] |
| Calf rennet | [pat-sheet][onaf-sheet] |
| Salt (mostly brine), and salt water for wiping the rind | [pat-sheet] |
Total time across the recorded steps: 2 months – 6.1 months
What changes: Overnight in basins the cream rises off the evening milk
The evening milk rests in basins until morning so the cream rises and is skimmed; in some cases both milkings are creamed. A centrifuge may be used instead.
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
Cow milk, raw or less often pasteurised, is part-skimmed by leaving the evening milk to cream overnight in basins. It is set with calf rennet at 37–40 °C in 30–60 minutes, cut small, warmed to no more than 45 °C while stirred, pressed up to 12 hours and brined 24–48 hours. It ripens on wooden boards for at least about 60 days, up to 3–6 months. Made in 7 steps over 2 months – 6.1 months. The longest step, ripen on boards, takes 2–6 months (Regione Piemonte 2015).
| Main step | 2–6 monthsReported[pat-sheet] | Ripen on boards |
|---|---|---|
| Temperature | 37–40 °CReported[pat-sheet][onaf-sheet] | Set the curd |
Semi-skimmed, semi-cooked pressed Biella toma with small regular eyes; melts well in cooking. The cream is skimmed by natural rising overnight, and longer-aged cheeses use two skimmed milkings.
The milk is usually raw. The regional sheet names the creaming of the milk as the step to control, says it sees no other unusual risks and rates the cheese medium to high for safety because of its ripening and method. It gives no pH limits or test results, so that rating is not a safety test. In a study that deliberately added low levels of E. coli O157:H7 to raw milk for Cheddar and Gouda, counts fell during ageing, but it was still detectable after selective enrichment past 270 days. The authors suggest that 60 days alone does not eliminate it in those cheeses. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the tome cheeses of the Biella area have a long tradition. They were known locally and also sold on the Vercelli plain, often bartered for rice, wheat or other goods not grown in the mountains.
