Originally, though a long time ago, given its centuries-old history, Piedmontese Toma Cheese PDO was produced in the mountains. Later on, also thanks to transhumance activity, it gradually reached the valleys and began to be produced almost everywhere in Piedmont, including some small villages in the hilly provinces of Asti, Alessandria and in the Alba area. Made exclusively with cow's milk, it comes in circular, flat-sided wheels with a diameter of between 15 and 35 cm and a thickness of between 6 and 12 cm. Consequently, the weight of each wheel is quite variable and ranges from a minimum of 1.8 kg to a maximum of 8 kg. Maturation varies according to size (from a minimum of 2 days upwards). During ripening, the wheels are sprinkled with salt and frequently flipped upside down. The flavour changes depending on the area of production and above all on the milk used: in the traditional version it is made with whole milk, but there is also a semi-fat variant made with skimmed milk. The first type is easily recognisable by its rind, which is elastic, smooth and straw-yellow in colour, while the second variety has a less elastic rind and a deeper, brownish colour. This is an excellent table cheese, delicious and with a delicate aroma, and it is rightly included in Piedmontese recipes.
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