Toma is a cheese of Piedmontese origin, raw or semi-cooked, made with cow's or sheep's milk or both mixed together. The crust is thin, the color light yellow; the paste is initially yellowish, with small holes and a fairly salty flavor that becomes spicy with aging. It is prepared in cylindrical shapes with a diameter ranging from 6 to 10 inches, height from 2 to 4 inches, and weight ranging from 2 to 9 pounds.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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