Difference between revisions of "Toma cheese"
Jump to navigation
Jump to search
m |
m |
||
| Line 15: | Line 15: | ||
| − | {{Italian | + | {{Italian cheeses}} |
[[Category:Italian cheeses]] | [[Category:Italian cheeses]] | ||
[[Category:Italian products with protected designation of origin]] | [[Category:Italian products with protected designation of origin]] | ||
[[Category:Cuisine of Aosta Valley]] | [[Category:Cuisine of Aosta Valley]] | ||
Revision as of 00:11, 24 January 2009
Toma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley and Piedmont regions of Northern Italy. Toma varies with region and locale of production. The Toma Piemontese variety from Piedmont has Protected Designation of Origin status under EU legislation while the Toma di Gressoney, produced in a restricted area of the Aosta Valley is officially recognized as a Prodotto agroalimentare tradizionale.
See also
- The French cheese Tomme
External links
| Asiago · Basket · Bel Paese · Bocconcini · Bra · Brös · Burrata · Caciocavallo · Caciotta · Caprino · Casciotta d'Urbino · Castelrosso · Casu marzu · Crescenza · Crucolo · Dolcelatte · Fontina · Gorgonzola · Grana (Padano) · Liptauer · Mascarpone · Monte Veronese · Morlacco · Mozzarella (di Bufala Campana) · Parmigiano-Reggiano · Pasta filata · Pecorino (Romano, Sardo, Siciliano) · Piave · Provolone · Ricotta · Robiola · Romano · Scamorza · Sottocenere al tartufo · Stracchino · Stracciatella di Bufala · Taleggio · Toma |