Tomme Piémontaise

1. History

Tomme Piémontaise, originating from the Piedmontese alpine pastures, is one of the oldest and most iconic cheeses of this Italian region. Its first traces date back to the late 11th century, featured in pastus, rations for the lower classes and workers due to its pungent taste and shelf life.[1][2]

Initially a mountain and valley cheese, it spread to the plains through shepherds, gaining popularity across all social classes over centuries.[2][3]

Piedmont elevated its status, and the appellation now unifies various traditional varieties under one name.[4][5]

2. Physical characteristics

Cylindrical shape, 15-34 cm diameter, weighing 1.8-8 kg depending on size, with a semi-cooked, soft yet firm paste, white-yellow color, and scattered small holes.[3][4][5]

Made from raw or thermized cow's milk, whole or semi-skimmed, molded, pressed, and salted traditionally with salt or brine.[1][3]

Minimum aging of 25 days for small wheels and 90 days for larger ones, in cool, humid cellars with regular turning.[4][5]

3. Taste profile

Harmonious and savory flavor, mild with notes of milk, butter, and bread, intensifying with aging for greater complexity.[4][6]

Firm paste offers a pleasant texture, ideal for cheese boards where it appeals consensually without overpowering typicity.[6]

Best served at room temperature, it excels in cooking to sauce risottos.[4]

4. Production zone and period

Produced in Piedmont provinces: Cuneo, Turin, Biella, Novara, Verbania, Vercelli, and parts of Asti and Alessandria, Italy.[2][3]

Production starts within 24 hours of milking, with coagulation at 32-35°C and curd cooking at 44-48°C.[1][3]

No specific seasonal period noted, typical of alpine areas with ongoing production adapted to pastures.[1]

5. Certification

Holds Protected Designation of Origin (PDO) since 1996, ensuring ties to the Piedmont terroir.[3][5]

Strict rules cover production area, local milk, and traditional methods of making and aging.[2][4]

This certification unifies multiple formerly independent Piedmont cheeses under Toma Piemontese PDO.[5]