IMG_20160426_121538In production since Roman times, Toma Piemontese is one of Italy’s oldest known cheeses. While Toma style cheeses are prevalent throughout Northern Italy, the Piemontese version became the first to receive a D.O.P., in 1996. This version is from the province of Biella.  It is made with milk from two consecutive milkings, contributing to its rich and pliable texture. The cheese is then transferred to underground cells to age on white pine boards for five months. The result is earthy and vegetal, with a long, bright, tangy finish. 1/8#