They’re California creamin’! The makers used milk from their own Marin County cows for this semi-hard table cheese. So even though it’s inspired by buttery and grassy Piedmontese Toma, it has a distinctly Californian terroir. Oh, and fun fact, the name “toma” translates from Italian into “cheese made by the farmer herself.” Sounds like the perfect moniker for a hyper-local wedge that really keeps it wheel.
Tip of the Tongue:
This creamy snacking cheese is also an excellent melter, and plays especially well with peaches, toasted nuts, and hop-heavy beers.
Cultured Pasteurized Cows’ Milk (milk), Salt, Enzymes
- Contains dairy.