The origins for the term Toma, are to this day still uncertain, even studies on the cheese have not been able to clarify this. The term Toma is very defused, above all in Northern Italy. To be more specific in Piedmont and Val d’Aosta, although it is also possible to find it in Sicily, where it was imported from some Piedmont colonies around the XII-XIII century.
The Toma family includes a varied quantity of cheeses, due to the fact that there are many ways of making the cheese. One example of this is when producing the cheese different types of milk are used.

The fresh tomini are preserved in seed oil, because if they were preserved in olive oil it would “cook” them and they would disintegrate. In this specific case this particular type of tomino has a very tasty flavor due to the specific aromatized sauce.

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Note: 0.35 Kg.

Packaged Weight: 0.7 Kg.

€ 6.07