Riserva Naturale delle Baragge

Toma Biellese is obtained from cow's milk, especially from the Pezzata Rossa d'Oropa breed.
The weight of the rounds varies and the rounds have a concave side.
The evening milk - undergoing skimming - is mixed with the morning milk and, afterwards, heated; liquid or powder rennet is then added; after one hour, the curd is broken into rice or corn grain-size pieces.