Toma Piemontese

Toma Piemontese

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Produced in Piedmont, in high places, between valleys and mountains, and then extended to the plains. Made with cow's milk, it belongs to the category of washed rinds. Maturing varies from 20 to 45 days, depending on the format. If it is a mountain pasture, it must mature at least 60 days. It's a fat or half-fat table cheese.