All toma cheeses are good with jams, honey and in all the traditional mountain dishes.
- it gained the DOP certification in 1996
- it's made of cow's milk of two consecutive milkings
- the milk used to make toma can be whole, semi-fat or skimmed
- color, flavor, texture and paste vary according to the type of milk used to make toma
- the aroma changes according to the maturation period
- toma must age for 15 to 60 days depending on the size of the wheels
- aging conditions: in naturally humid and cool cellars, at about 6C/43F
Whole milk toma has an elastic and brownish rind, and small eyes. It has a sweet and delicate flavor.
- whole fat toma cheese can easily be incorporated to many dishes such as risottos, gnocchi, frittata and pasta fillings.
- semi-fat toma is usually eaten on its own with bread, jams, honeys and nuts, or on top of baked potatoes, quiches and to make fondue.