Toma Biellese is made from the whole milk of at least two consecutive milkings of the Pezzata Rossa d'Oropa, the indigenous breed of cattle of the Biella valleys, fed on grass and hay according to traditional methods.
Its soft but compact paste makes it ideal for a long maturing period of up to four months. At the end of the ripening period, Toma Biellese has a sweet and herbaceous flavour, thanks to the organoleptic characteristics of mountain milk and the care taken during processing.

A mainstay of Biella gastronomy, Toma cheese is a typical dairy product of the Piedmontese Alpine valleys.