Today the Piedmontese toma enjoys the Protected Designation of Origin (PDO) recognition, before which the geographical indication of production was specified on each type of these dairy products: Biella, Val di Susa, del Maccagno, di Sordevolo, Valsesia, Valle Viona , Sestrière Boves, Gressoney and Lanzo Today the Piedmontese toma are generally grouped into two strands: Piedmontese DOP toma and semi-fat Piedmontese toma DOP.
Piedmontese toma falls into the II fundamental group of foods - milk and derivatives rich in proteins with high biological value, specific vitamins and minerals - especially B2 or riboflavin, calcium and phosphorus. It belongs to the category of full-fat or semi-fat cheeses; it is very nutritious but also rich in calories and, in some cases - especially clinical nutrition - it is considered inappropriate for the nutritional balance of the diet - due to the abundance of sodium, saturated fat, cholesterol, etc.
Since there are various types of Piedmontese toma, it is necessary to make an essential but accurate distinction. All tomes are washed rind, made from cow's milk from local cow breeds. On the other hand, they can be differentiated by the level of fatness; some tomes are made from whole milk, others from partially skimmed milk.Pasta is almost always semi-cooked but, as in the previous case, this is not a rule; in fact there are various tome with raw pasta. Finally, in addition to the production area, these cheeses can be differentiated by the size of the wheel and the degree of maturation.
The upper has a rather "classic" appearance, cylindrical, with flat sides and slightly convex sides. The dimensions and therefore the weight are very variable, from less than 2 kg to almost 10 kg. The consistency and organoleptic-gustatory properties may vary according to the type of milk, the cheese-making system and the seasoning period.
Piedmontese toma is mainly eaten alone, as a table cheese. It goes well with white wines, even perfumed ones, or light sparkling reds.
with high biological value, vitamins and minerals specific to milk and derivatives.
It has an energy supply and a medium-high level of fats that are higher in whole milk cheeses and increase with aging. Calories are mainly supplied by triglycerides, followed by proteins and small amounts of carbohydrates - even if most of the carbohydrates contained in milk are broken down into lactic acid by the biological starter. The fatty acids are predominantly of the saturated type, the peptides of high biological value - that is, they provide all the essential amino acids in the right proportions and quantities compared to the human protein model - and the soluble / simple carbohydrates - such as lactose disaccharide. Note: carbohydrates are more abundant in slightly seasoned tomes, while they are almost absent in mature ones.
The Piedmontese toma cheese does not contain fibers, while the cholesterol level is anything but negligible. The quantity of histamine, which is formed by decarboxylation of the free form histidine amino acid, is modest - but increases with aging. Being a high protein product, this cheese provides considerable doses of phenylalanine amino acid. The amount of purines is limited. It does not contain gluten.
The vitamin profile of Piedmontese toma is characterized above all by the abundance of riboflavin (vitamin B2) and retinol or equivalent (vitamin A and / or RAE). Many other water-soluble vitamins of group B are fairly concentrated, such as thiamine (vitamin B1) and niacin (vit PP) As far as minerals are concerned, cheese shows significant concentrations of calcium, phosphorus and sodium chloride.
against overweight - which must "be low-calorie and normolipidic - it is necessary to adjust both the portion and the frequency of consumption. The prevalence of saturated over unsaturated fatty acids, associated with the presence of cholesterol, makes Piedmontese toma unsuitable or irrelevant in case of hypercholesterolemia.
The Piedmontese toma is an "excellent source of essential amino acids, all contained in the high biological value proteins contained in it. It is therefore recommended in various situations characterized by a greater need for essential amino acids, such as: general malnutrition and defedation, specific protein deficiency, chronic (intestinal) malabsorption, increased metabolic needs: pregnancy, breastfeeding, extraordinarily intense and prolonged sports etc.
The use of Piedmontese toma cheese as a nutritional source of high biological value proteins / essential amino acids is however limited by its less desirable properties which, in the balanced diet of a healthy person, require the use of medium portions and frequency of consumption.
The traces of lactose, not too abundant thanks to the lactic fermentation that occurs in production, can be annoying for hypersensitive subjects. Furthermore, the presence - even limited - of histamine suggests paying attention in case of specific food intolerance. It has no contraindications for the celiac, hyperuricemic diet and against uric acid kidney stones (renal lithiasis). Being rich in phenylalanine, it must be taken in moderation in case of phenylketonuria. It goes without saying that, being very rich in milk proteins, it should not be included in the diet of the allergic to these nutrients.
By virtue of the wide range of water-soluble vitamins of group B - which mainly perform the role of cellular coenzymes - Piedmontese toma can be considered a useful food to support the metabolic processes of all tissues. equivalents (RAE), necessary to maintain intact visual function, reproduction capacity, cell differentiation, antioxidant defense, etc.
Due to the significant amount of sodium - greater in the mature types - Piedmontese toma is only limitedly allowed in the preventive and / or therapeutic diet, sodium sensitive primary arterial hypertension. Regarding the richness of calcium and phosphorus - a very useful feature to support metabolism skeletal, a very delicate process in fetal development, during growth and in old age with an increased risk of osteoporosis - Piedmontese toma is recommended in the diet of pregnant women, children and the elderly. Note: it is good to remember that for bone health it is necessary to ensure a correct intake of vitamin D or an adequate sun exposure.
Semi-fat and slightly seasoned Piedmontese toma is more digestible than fatty and / or mature cheeses. However, it should be remembered that, in case of digestive difficulties or pathologies, the whole II fundamental group of foods requires adequate portions - especially in the evening meal. It is therefore essential to reduce the quantity of Piedmontese toma cheese or avoid it especially in the case of: dyspepsia, gastroesophageal reflux disease, strong stomach acid, gastritis, gastric or duodenal peptic ulcer.
Piedmontese toma is not allowed in the vegan diet and, if made with calf rennet, not even in the vegetarian, Hindu and Buddhist diet. Coming from cow's milk, it should be considered a kosher and halal food.
Some Piedmontese tomes - from pasteurized milk and cooked pasta - can be consumed freely in case of gestation, due to the very low risk of bacterial contamination from Listeria monocytogenes; others, on the other hand, are produced from raw milk but, as they are not blue or moldy cheeses, they are in any case to be considered "fairly" safe. It is obviously recommended to remove the surface crust. Note: given the thermolability of the Listeria monocytogenes, many pregnant women choose to eat cheeses only after they are cooked.
The frequency of consumption for a healthy subject of Piedmontese toma - as a dish - is roughly 2 times a week, with an average portion of about 80 g.
it is mainly sweet, pleasant on the palate and not at all rude; the aroma is characteristic. latexes And lactobacilli, with a significant presence of coliforms, sometimes even of Escherichia coli and of Staphylococcus aureus, especially in non-dairy products aged for less than 50 days.
Subsequently, the coagulation based on calf rennet takes place. The resulting curd, of the rennet type, is broken and extracted to be pressed. Salting takes place in brine.
The maturation - during which the cheeses are repeatedly turned over and superficially washed - is at least 15 days for the small wheels and 60 for those over 6 kg or any size if from the mountain pastures; on average it is around 20-45 days and it takes place in humid (about 85%) and cool (6-10 ° C) environments.
Milk, Dairy Products and Cheeses Asiago Brie Burrata Caciocavallo Rennet Camembert Cheddar Milk Cream Crescenza Emmental Feta Milk Flakes Fontina Herbal Cheeses Lean Cheeses Cheeses rich in calcium Gorgonzola Gouda Grana Padano Gruyere Kéfalair Adapted milk Artificial milk Condensed milk Asphyxiated milk Goat's milk Sheep's milk Rice milk Soy milk Powdered milk and concentrated milk Skimmed and semi-skimmed milk Lactose-free milk Milk Vegetable milk Dairy products Lerdammer Mascarpone Montasio Buffalo mozzarella Mozzarella Whipped cream Cooking cream Fresh cream Parmigiano Reggiano Pecorino Philadelphia Primo Sale Provolone Ricotta Robiola Roquefort Scamorza Sottilette Squacquerone Taleggio Tomino Yogurt OTHER ARTICLES MILK AND DERIVATIVES Categories Alcoholic foods Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
