{"id":11221423566,"title":"Luigi Guffanti Toma Piemontese DOP","handle":"luigi-toma-piemontese-fop","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003ePiedmont toma DOP\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2649.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eThe denomination of protected origin ‘Piedmont Toma’ was officially established in 1993, bringing together a number of Piedmont Toma products previously known by the names of their places of origin (some Toma have, nonetheless, still kept their specific characteristics and name).  For this reason, more than having a single, precisely defined physiognomy, Piedmont Toma rather represents a family of products with a variety of characteristics which range from the use of both full fat or skimmed milk (subsequently subdivided into fat or semi-fat toma) and ample freedom of size and external aspect. The milk must, however, be exclusively cow’s milk.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003ecompact, yellow paste with numerous elongated, small or larger holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense with traces of hay and stable, sometimes with a bitter flavour\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodies, red wines. Aromatic honey. Fresh fruit. Black rye bread and polenta.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat or skimmed, raw or pasteurised, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003ecooked, pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry and in brine\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least 60 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year (summer alpine pasture)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e20-40 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1.8-8 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003evariable\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003ePiedmont dairies\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eSERVING SUGGESTION\u003c\/h2\u003e\n\u003cp\u003eToma Piemontese DOP is a\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003etable cheese\u003c\/strong\u003e, but it can also be consumed in some different recipes, for example for first dishes. It is particularly appreciated as filling. With its delicate taste, it can be used to cook a\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003erisotto\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003euntil creamy.\u003c\/p\u003e\n\u003cp\u003eThis cheese is also great to accompany dishes with nuts or walnuts, and to realize\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eomelets\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith a particular filling. Another great dish is lasagna with Toma Piemontese and Speck Alto Adige, because those two tastes mix very well.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T14:36:54+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44329893966,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Toma Piemontese DOP","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-164.jpg?v=1501405655"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-164.jpg?v=1501405655","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003ePiedmont toma DOP\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2649.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eThe denomination of protected origin ‘Piedmont Toma’ was officially established in 1993, bringing together a number of Piedmont Toma products previously known by the names of their places of origin (some Toma have, nonetheless, still kept their specific characteristics and name).  For this reason, more than having a single, precisely defined physiognomy, Piedmont Toma rather represents a family of products with a variety of characteristics which range from the use of both full fat or skimmed milk (subsequently subdivided into fat or semi-fat toma) and ample freedom of size and external aspect. The milk must, however, be exclusively cow’s milk.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003ecompact, yellow paste with numerous elongated, small or larger holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense with traces of hay and stable, sometimes with a bitter flavour\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodies, red wines. Aromatic honey. Fresh fruit. Black rye bread and polenta.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat or skimmed, raw or pasteurised, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003ecooked, pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry and in brine\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eat least 60 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year (summer alpine pasture)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e20-40 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1.8-8 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003evariable\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003ePiedmont dairies\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eSERVING SUGGESTION\u003c\/h2\u003e\n\u003cp\u003eToma Piemontese DOP is a\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003etable cheese\u003c\/strong\u003e, but it can also be consumed in some different recipes, for example for first dishes. It is particularly appreciated as filling. With its delicate taste, it can be used to cook a\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003erisotto\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003euntil creamy.\u003c\/p\u003e\n\u003cp\u003eThis cheese is also great to accompany dishes with nuts or walnuts, and to realize\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eomelets\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith a particular filling. Another great dish is lasagna with Toma Piemontese and Speck Alto Adige, because those two tastes mix very well.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti Toma Piemontese DOP

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

Piedmont toma DOP

The denomination of protected origin ‘Piedmont Toma’ was officially established in 1993, bringing together a number of Piedmont Toma products previously known by the names of their places of origin (some Toma have, nonetheless, still kept their specific characteristics and name).  For this reason, more than having a single, precisely defined physiognomy, Piedmont Toma rather represents a family of products with a variety of characteristics which range from the use of both full fat or skimmed milk (subsequently subdivided into fat or semi-fat toma) and ample freedom of size and external aspect. The milk must, however, be exclusively cow’s milk.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with numerous elongated, small or larger holes
Taste: intense with traces of hay and stable, sometimes with a bitter flavour
Serving suggestions: full bodies, red wines. Aromatic honey. Fresh fruit. Black rye bread and polenta.
Technical characteristics
Milk: full fat or skimmed, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: dry and in brine
Ripening: at least 60 days
Production period: throughout the year (summer alpine pasture)
Fats: 20-40 % F-Dm
Weight: 1.8-8 kg
Size: variable
Producers: Piedmont dairies

 

SERVING SUGGESTION

Toma Piemontese DOP is a table cheese, but it can also be consumed in some different recipes, for example for first dishes. It is particularly appreciated as filling. With its delicate taste, it can be used to cook a risotto until creamy.

This cheese is also great to accompany dishes with nuts or walnuts, and to realize omelets with a particular filling. Another great dish is lasagna with Toma Piemontese and Speck Alto Adige, because those two tastes mix very well.

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