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Cheese from Italy, Piedmont
Whole or part-skimmed cow milk, raw or heat-treated, may rest in the vat up to 12 or 24 hours, is optionally inoculated and is set at 32–38 °C and pH no lower than 6 within 40 minutes. The curd is broken to maize-grain or rice-grain size, sometimes semi-cooked up to 48 °C, drained 3–72 hours and salted. It matures in caves at no more than 13 °C for at least 15 or 60 days, by size.
| Cow milk, whole for the full-fat type or partly skimmed for the medium-fat type | From one or more milkings; may be raw or heat-treated[toma-disc] |
| Lactic ferments and/or natural starter cultures, where needed | Natural cultures must come from the area or from earlier batches[toma-disc][toma-eu2025] |
| Calf rennet, or a non-animal coagulant | Dosed by the temperature and acidity of the milk[toma-disc][toma-eu2025] |
| Coarse salt by hand, or brine | [toma-disc] |
| Starter | optional lactic ferments and/or natural starters from the area or earlier batches |
Total time across the recorded steps: 31 days – 34 days
What changes: The milk rests in the vat and cream rises for the medium-fat type
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
Whole or part-skimmed cow milk, raw or heat-treated, may rest in the vat up to 12 or 24 hours, is optionally inoculated and is set at 32–38 °C and pH no lower than 6 within 40 minutes. The curd is broken to maize-grain or rice-grain size, sometimes semi-cooked up to 48 °C, drained 3–72 hours and salted. It matures in caves at no more than 13 °C for at least 15 or 60 days, by size. Made in 6 steps over 31 days – 34 days. The longest step, salt, takes up to 15 days (Ministero dell'agricoltura 2025). Lactic ferments and natural starter cultures, where the dairy adds them does most of the fermenting.
| Main step | up to 15 daysSet[toma-disc] | Salt |
|---|---|---|
| Temperature | 32–38 °CSet[toma-disc] | Inoculate and set with rennet |
| Acidity | pH at least 6Set[toma-disc] | Inoculate and set with rennet |
Made in two fat levels from milk that may rest in the vat for up to a day, set below 38 °C and only gently semi-cooked if at all; the soft texture comes from cave maturing at high humidity.
The sources set milk pH no lower than 6 at renneting, a setting time of at most 40 minutes, brine salting of at most 48 hours and maturing at no more than 13 °C for at least 15 days (60 days for wheels of 5.2 kg or more). The 2014 application says starters were allowed because cleaner milk has fewer bacteria and can coagulate and ripen poorly. The sources give no pathogen limits. The milk may be raw and small wheels may mature only 15 days. 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
A decree of 10 May 1993 (GURI no. 196 of 21 August 1993) recognised the denomination of origin 'Toma Piemontese' and its production rules, and repealed the ministerial decrees of 24 November 1964 and 16 September 1977. The EU registered the name in 1996 (Commission Regulation (EC) No 1263/96 of 1 July 1996). The Commission approved non-minor amendments to the specification on 5 February 2015, after Italy's 2014 application, and a standard amendment followed in 2025 (PDO-IT-0026-AM01, communicated 28 October 2025).
