Creamy, supple Toma from Piedmont with sweet butter and hazelnut.
Piedmontese cow's milk Toma from La Poiana. Semi-soft, buttery, hazelnut and hay. Melts into polenta, shines on a board with pears and honey.
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La Poiana Toma di Cuneo is a cow's milk cheese from the province of Cuneo in Piedmont, Italy, made in the classic Toma tradition of the western Alps. The wheels come in around 16 pounds with a thin natural rind, cellar-cool and lightly dusted, and a pale straw paste inside that stays smooth and elastic.
The milk here is pure Piedmont, and you taste it. Fresh cream and sweet butter lead, with a soft hazelnut note through the middle and a light hay pull from the rind. At a couple of months of aging the paste is supple and semi-soft, gives just slightly under the knife, and turns a little creamier under the rind as it warms up on the board. Nothing sharp, nothing funky, just a clean, milky, mountain cheese with real character.
Toma is the everyday cheese of the Cuneo valleys, the one that shows up melted into polenta, folded into agnolotti del plin, or set out on the board before dinner. This is a nice mild buttery cheese that just because it's mild doesn't mean it's not flavorful.
Semi-soft and supple, gives just slightly under the knife with a smooth, elastic paste that turns creamier under the rind as it warms.
Gentle and approachable, a mild alpine cow's milk cheese with buttery weight and a light vegetal pull from the natural rind.
Clean, short finish, buttery and grassy for a few beats then fades without lingering.
Fresh cream and sweet butter on the front of the palate, milky in the honest Piedmontese way without any tang or funk.
A quiet hazelnut note in the middle, gentle brown butter but nothing pronounced at this age.
A whisper of hay and mountain grass from the natural rind, cellar-cool but not mushroomy or barnyardy.
No piquancy, sits well on the mild end with no pepper or bite.
Natural rind
The thin natural rind carries a light cellar and hay note that ghosts into the paste right under it, edible if you like a little rustic pull but easy to trim.
Toma di Cuneo stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Piedmontese reds are the local logic here, Barbera and Dolcetto for their bright fruit against the buttery paste, Nebbiolo when the wheel is a little more aged.
Toma from Cuneo is a natural fit for Piedmontese board classics, mostarda and chestnut honey pull out the sweet cream in the paste while fresh pears keep it light.
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