Toma da Polenta

Sweet and mellow, with scents of the cheese cellar and flavours of cooked butter and cultured milk, Toma da Polenta has a tender paste that melts beautifully.

Made from pasteurized cow’s milk in Piedmont, northwestern Italy, it’s easy to enjoy on a cheese board—and especially good stirred into warm polenta.

Rind is not edible. May contain egg byproducts.