The origins of Toma Piemontese date back to Roman times, but it was only in the eleventh century that a product readily identifiable with today's cheese is mentioned by writers. Toma Piemontese is a cylindrical, semi-cooked cheese made entirely from cow's milk. There are two varieties of Toma Piemontese: one made from whole cow's milk, the other from skimmed milk. 
       The cheese comes in two types: soft and semi-hard. Toma has a smooth and supple rind that ranges in colour from pale yellow to brownish-red. The paste is white with a tinge of yellow. The soft type of Toma Piemontese is sweet to the taste, and the flavour becomes deeper and more savoury as the ripening period is prolonged. 
       The cheese is made in the provinces of Novara, Vercelli, Biella, Turin and Cuneo as well as in several towns located in the provinces of Asti and Alessandria.

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