Toma vs Tuma
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.
Tuma
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
Tuma is a pressed cow's milk cheese from Piedmont in Italy. In local speech the name sits beside toma, and many wheels from the same dairies are often sold under one spelling or the other. The cheese is a round with a thin natural rind and a pale, supple paste. Young pieces taste mild and milky. Cheese kept longer turns a little firmer and more savory, but it stays a table cheese rather than a hard grating block.