Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley (it is one...

– Piedmont Toma del Maccagno – cows’ milk cheese from the Biellese, Piedmont Toma del Mottarone – Piedmont Toma del Pastore – Piedmont Toma della Basilicata...

anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese. The Sicilian methods of making pizza...

Alliance, Australia Tōma, Kendo term for "long distance" Toma cheese, Italian cheese Top of mind awareness, a marketing term TOMA (vehicle), armored vehicle...

and the Art of Making Cheese. Scribner. p. 211. ISBN 978-1-4165-6099-9. Retrieved May 19, 2016. Swiss cheeses and dairy products Toma (Italy) v t e...

Castelrosso, also called Toma Brusca, is an Italian pasteurized whole cow's milk cheese. A rare, semi-hard, ancient[citation needed] cheese, it comes from the...

October 2015. "Gressoney toma cheese". Aosta Valley Official Tourism Website. 2014. Retrieved 23 October 2015. "Fromadzo cheese". Valle D'Aosta Official...

Tuma or Toma is a stage in the production of Pecorino cheese, which comes before salting and maturation. By extension, it also indicates cheese that is...

Tomas Peyniri (also called Serto) or Karın kaymağı (cream of belly) is the name of a Turkish cheese traditionally made of sheep's milk and goat milk....

Reblochon (French: [ʁəblɔʃɔ̃]) is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its...