Toma del Lait brusc
- Written by Giuseppe Zeppa
Characteristics - Toma del Lait brusc is a typical Piedmont cheese with a cylindrical appearance and flat surfaces. The cylindrical shape has a diameter of 25-35 cm, an edge of 12-18 cm and a weight of 4-8 kg. Ripening lasts at least 60 days but frequently is longer e.g. 180 days. The crust is wrinkled, hard, and reddish-grey with yellow and white highlights. The dough is ivory-white or dark-yellow with small holes. Typical greenish-blue veins due to mould growth may be present in ripened cheese. The texture is consistent, compact and very friable. In young cheeses, the odour is fine and delicate, becoming very strong and persistent in aged products. The taste is mainly sweet and fine but savoury, salty and intense in aged products.
Production area - The cheese is produced in the high pastures throughout Turin province.
Cheesemaking - Toma del Lait brusc is produced only with raw cows’ milk. The milk is left to sour at room temperature for 12-24 hours then skimmed and added to the same quantity of fresh raw milk. The mix is then coagulated by the addition of bovine liquid rennet at a temperature of 38-40 °C. Starters are not used. After 40-60 minutes, the curd is cut to produce granules with the size of rice and collected with muslin. Then salt is added to the curd, the curd is manually kneaded and put in moulds. The moulds are pressed for at least 2-3 days. The cheese is then dry-salted (three days per side).
Composition - The composition of Toma del Lait brusc cheese is given in table 7.
Table 7. The composition of Toma del Lait brusc cheese
Fat (% dry matter)
How to cite this article
Zeppa, Giuseppe (2004). [On-line]. Available from: https://www.dairyscience.info/index.php/cheeses-of-the-piedmont-region-of-italy/84-toma-del-lait-brusc.html . Accessed: 16 August, 2017.