The toma is made from pasteurized cow's milk obtained from an acid presamic curd and, after salting, is inoculated with Penicillium Roqueforti. At this point, the cheese is coated with a dried mixture of aromatic herbs such as thyme, rosemary, sage, and wild mentha. The aromas penetrate the mass, making it creamy in a centripetal manner due to the fermentation caused by the mold.
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The toma is made from pasteurized cow's milk obtained from an acid presamic curd and, after salting, is inoculated with Penicillium Roqueforti. At this point, the cheese is coated with a dried mixture of aromatic herbs such as thyme, rosemary, sage, and wild mentha. The aromas penetrate the mass, making it creamy in a centripetal manner due to the fermentation caused by the mold.
