The toma is made from pasteurized cow's milk which is obtained from an acid-set curd and which, 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 mint. The aromas penetrate the mass which becomes 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 which is obtained from an acid-set curd and which, 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 mint. The aromas penetrate the mass which becomes creamy in a centripetal manner due to the fermentation caused by the mold.
