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Toma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley (it is one of the region's specialties[1]) and Piedmont regions of Northern Italy. Toma varies with region and locale of production, and is closely related to the French tomme. The Toma Piemontese variety from Piedmont has Protected Designation of Origin status under EU legislation while the Toma di Gressoney, produced in the Gressoney Valley, is officially recognized as a Prodotto agroalimentare tradizionale and is included in the Ark of Taste catalogue of heritage foods. It can have a fat content of 45%-52%.

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  1. Anderson, Burton. The Foods of Italy, 5, Italian Trade Commission, 127–29. ISBN 9781450752916. 

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