Acceglio vs Toma
Acceglio
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Piedmont
Acceglio is a fresh cow's milk cheese from Piedmont, in Italy. Makers use skimmed milk, and they produce it in summer, when milk from the mountain season is on hand. The cheese is pearly white, rindless, and meant to be eaten while it is still very fresh. The taste is lightly tangy and fragrant of milk, with no long-aged sharpness. It is a small local cheese, not a wheel built for distant trade.
Toma
Facts
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Toma is a family of Italian pressed cheeses, not one wheel with a single fixed recipe. The name covers rustic rounds with a natural rind, a pale interior, and a mild to nutty flavor that depends on age and the maker. Most are firm enough to slice, and some grow harder and more savory as they mature. Italy is the home of the style, and dairies use the word for this kind of cheese. It is a table cheese and a cooking cheese, not a fresh spread.