“Toma,” like “cacio,”refers to the semi-hard, cow’s milk cheeses produced in villages throughout northern Italy. If you’re familiar with the range of cheeses that the term “pecorino” encompasses, you can think of toma the same way... but made with cow’s milk instead of ewe’s. The toma shown below is called “Vacha Toscano” because it’s made in the Tuscan fashion. Dried spices and peppercorns may be added to the curd during the molding of the cheese. Return to Savor Culture Bloghttp://savorculture.com/blogshapeimage_2_link_0