Dating back to when the Roman empire expanded across the Piemontese mountain tops, this cheese is perhaps the oldest known to Italy. Toma Piemontese looks as though it's been around for that long; though only aged for a few months, each wheel has an aged, stone-like rind, while its paste is dense and smooth. An earthy, aromatic scent is revealed when the wheel is broken into, resembling fresh earth and grass atop high mountain pastures that cows grazed upon. Nutty and ever-so-slightly sweet, this cheese is richer and more buttery near the rind, perfect for pairing with a glass of Italian red. Add to a pasta dish or risotto for an extra-creamy bite.
