Toma Piemontese PDO is a semi-cooked cheese produced with whole cow’s milk or semi-skimmed milk for the Semigrasso (medium fat variety).
The milk must come from at least two consecutive milkings, possibly from one milking for the whole milk cheese, and should be left to rest for up to 12 hours for the cheese made with whole milk, and up to a maximum of 24 hours for the Medium Fat cheese.
The milk is separated and skimmed, and the mass is put in a boiler and brought to the temperature at which it curdles, with the addition of calf rennet; the mass must be continuously stirred. The curd is broken once, then again, until the grains are the size of corn kernels for whole milk cheese, or rice grains for the Medium Fat cheese. The curd is then left to rest before being placed in molds, pressed and left to drain.
This is followed by salting with large grain salt by hand, or brining. The forms are then ripened in traditional caves or other suitable places, for at least 15 days if the weight is less than 6 kg and for at least 60 days if the weight is superior.