Blue Toma is produced from top-quality milk collected from our inspected and certified farms. After the  pasteurisation process, the milk is placed in 600-kg vats together with calf rennet, a milk ferment produced at the dairy and spores of a particularly strong Penicillium strain. All processing steps are carried out exclusively by hand. The resulting fresh wheels are transferred to a warm room where they undergo a dry-salting process for 4 to 5 
days. 
This is followed by ageing on pinewood boards in cellars with a special cold/moist microclimate. A few 
weeks later, the sides are pierced manually to make holes that allow oxygen to penetrate the cheese so 
that the Penicillium mould may grow and form the characteristic marbling. 
The wheels are turned periodically as the ageing process continues for 2-5 months, until the cheese is ready for market.