January 25, 2011


  • a casserole
  • a strainer
  • a ‘fassella’
  • a teaspoon
  • a spoon


  • 2 liters of sheep milk
  • 1/2 liter of goat milk
  • 1 tablespoon of rennet
  • salt


Whereas “tome” can be made of cow milk, sheep milk and goat milk; we will talk about the classic “toma” of the Alba region, the one made of sheep and a small percentage of goat milk. Milked at night it mus be stirred and filtered in order to remove all foreign matter (hay, hair etc. … ). Add a tablespoon of rennet and salt, mix and let it rest to the following day. Take the coagulated milk and put it in the “fassella” (container with holes that is placed on a sort of tripod). Let drain (during springtime from this whey giuncà is made), after 12 hours take it out of the container and turn it upside down. After five or six hours take it definitely out of the container and lay it on hay or on canes and let mature for other 5 or 6 days turning it and changing its position.