Toma scremata
- Feature
- About 2 months’ maturation
Toma Valdostana
Toma valdostana includes fresh and aged local cheeses, illustrated by Chez Duclos’s different tome.
- Origin
- Aosta Valley
- Producer’s styles
- Skimmed; semi-skimmed; fresh
Examples from Chez Duclos
Toma dolce
- Feature
- Semi-skimmed, about 4 months
Grassello / Cicciona
- Feature
- Fresh, soft and mild
| Toma scremata | Toma dolce | Grassello / Cicciona | |
|---|---|---|---|
| Feature | About 2 months’ maturation | Semi-skimmed, about 4 months | Fresh, soft and mild |
What to pour with it
Fresh tome and cheeses for grating
Chez Duclos’s Valle d’Aosta range offers a useful glimpse of the choices behind the name toma. Its Toma Scremata is listed with about two months of aging, while Toma Dolce is semi-skimmed and aged for about four months. The dairy recommends its Toma Stagionata for grating and describes Grassello, also called Cicciona, as a fresh, soft, delicate toma. These are the producer’s own named cheeses and maturation descriptions.
Worth knowing next
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