Cheese: Toma Piemontese DOP e
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Introduction
Here we continue our introduction of Italy's 155 Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.
This month we introduce two excellent Italian cheeses which are very different from each other: the Toma Piemontese DOP, a cheese aged under aromatic Alpine herbs from Piedmont, and Mozzarella di Bufala DOP, a fresh delicacy from the Campania region which is at its best when eaten within 24 hours. After that time it is considered good for pizza or other cooked dishes, where it melts deliciously.
Toma Piemontese DOP (Piedmont)
Protected Designations of Origin: July 1, 1996
Characteristics of the Product
Toma is a hard cheese made with non fermented milk, which can be either cow or mixed with sheep milk. It is a typical Piedmontese product with strong local character. In fact, in addition to the Toma from Valsesia and that from Maccagno, there are others from Valle dell'Orco, Lanzo, and Susa, which are mentioned in documents dating back to the fifteenth century.
Toma della Valsesia (Toma from Valsesia):
The round wheel has a diameter of less than 22 centimeters (8.66 inches), and is not taller than 10 centimeters (3.94 inches). The rind is yellowish, with white to off yellow color cheese featuring small holes. The flavor is sweet with just a slightly spicy note.
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Toma del Maccagno (Toma from Maccagno):
In this case too, the wheel is round, though the diameter can be as much as 30 centimeters (11.81 inches). The rind is light colored, while the cut shows golden yellow cheese with larger holes than the Valsesia variety.
Transformation:
The milk is left to rest briefly at 37°C. (98.6°F.) before adding the natural liquid curd. The curd is then broken and left to rest on a cheese cloth, then kneaded and shaped into a wheel. After 24 more hours of draining, the wheels are aged under a layer of Alpine herbs, which give the cheese its typical perfume and flavor.
Suggested Wines:
Barolo, Carema and Cabernet dei Colli Euganei.
Mozzarella di Bufala Campana DOP (Campania)
Protected Geographical Indication: Reg. Ce 1107/96, del 12 giugno 1996.
Characteristics of the Product
The Mozzarella di Bufala Campana DOP (Buffalo Mozzarella cheese) is a fresh, melting cheese which, in the area of production, is eaten fresh during the first 24 hours from production, and after that time, is used exclusively in cooked recipes, such as pizza.
It presents a very thin, brightly white, soft rind. the shape is roundish and the surface is shiny and smooth.
The consistency is slightly pliant during the first 8-10 hours after production (the best to eat it fresh with a pinch of salt and a thread of extra virgin olive oil), then it becomes more and more melting.
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When cut it releases whitish serum which has a pleasant perfume of milk enzymes. The flavor is pleasantly acidic with a faint reminiscence of musk.
- Production Zone:
The provinces of Caserta, Salerno, Frosinone, Latina, Foggia, Naples, Benevento and Rome, in the regions of Campania and Latium. - Producers' Organizations:
- Consorzio volontario per la tutela del formaggio and
Consorzio di Tutela del Formaggio Mozzarella di Bufala
Via S. Lucia, 90 - 80132 Naples (Italy)
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