An Introduction to Toma di Elva
Toma di Elva is a rare and sought-after cheese hailing from the secluded valleys of the Cuneo province in Piedmont, specifically the hamlet of Elva. Revered by cheese enthusiasts and culinary insiders, this traditional Italian mountain cheese stands apart for its raw milk richness, historical authenticity, and the unique influence of its remote terroir.
Origin and Historical Roots
The origins of Toma di Elva can be traced back centuries, with written records referencing its production as early as the 14th century. Shepherds in the Maira Valley developed this cheese as a means to preserve the nutritional bounty of their cows’ summer milk. Historically, Toma di Elva was an essential part of local subsistence, valued for its keepability and rich flavors—an authentic link to the ancient traditions of Alpine cheesemaking.
Characteristics Distinctive to Elva
Toma di Elva is usually crafted from raw cow’s milk, occasionally blended with goat or sheep milk in very small proportions, which adds intricate notes to its flavor profile. The cheese features a rustic, natural rind with a mottled, sometimes reddish appearance. Its interior paste ranges from pale straw to deeper ivory and is dotted with tiny, irregular holes—a sign of its natural fermentation process. The texture is semisoft when young, firming and developing a more crumbly structure with aging.
Flavor-wise, Toma di Elva is celebrated for its floral, herbal aroma, reflecting the wild mountain pasture grasses. As it matures, the taste intensifies, developing a subtle tang and underlying nuttiness that are signatures of high-altitude Alpine cheeses.
Production Methods and Traditions
Made predominantly during the summer grazing months, the process relies on raw, unpasteurized milk collected from cows feeding on high-altitude meadows. After curdling and cutting, the curds are heated and pressed gently, then transferred to molds. Affinage (aging) takes place in the cool, humid cellars of Elva, where the cheese matures for a minimum of 60 days, often much longer. Traditional methods eschew industrial additives, focusing instead on time-honored techniques passed down within local families.
Cultural Significance in the Piedmont Region
Toma di Elva is more than an ingredient—it’s a symbol of cultural resilience and mountain heritage. For generations, it has been a staple on the tables of local families, celebrated during village festivals and often exchanged as a gesture of goodwill or hospitality. Today, its production is safeguarded by regional initiatives to preserve artisanal craftsmanship and protect this unique culinary tradition against extinction.
Enjoyment and Pairing Suggestions
This artisanal cheese can be enjoyed in various ways, depending on its age. Younger Toma di Elva is sliced atop rustic bread or served with local honey to highlight its creamy freshness, while aged examples are often used grated over polenta or mountain soups, lending robust, savory depth. It pairs beautifully with Piedmontese red wines such as Nebbiolo or Barbera, and also sits well alongside raw vegetable platters, dried fruits, and roasted nuts.
For an authentic experience, serve Toma di Elva at room temperature to allow its full aroma and flavor to bloom. For connoisseurs, a platter of Toma di Elva with chestnut honey and walnuts is a beloved regional treat.
Varieties and Current Status
Though production is extremely limited—making genuine Toma di Elva a prized find—cheese lovers will find subtle variations from batch to batch. Season, milk composition, and the nuances of each cheesemaker’s approach yield differences in flavor and textures, making every wheel a unique expression of its local environment. Every effort is now made by Slow Food and regional body initiatives to support the few artisans still making this exceptional cheese in its birthplace.
