Provinces of Cuneo and Torino, in particular in the province of Cuneo it is produced in Acceglio, Alba, Bagnolo Piemonte, Barge, Bossolasco, Boves, Bra, Caramagna Piemonte, Ceva, Chiusa Pesio, Dronero, Murazzano, Valcasotto, Rifreddo and Saluzzo.
Cheese of cow’s milk, if necessary with oat’s and/or ovine milk, fat or half fat, with soft dough.
Shape and dimensions
Little and round, with a diameter of 5-10 cm; 1-3 cm high. A mould weighs 80 to 200 grams. The fresh mould have no rind, the seasoned ones have a very pale yellow one.
Looks of the dough
2-3 days after the making, the dough is white and soft. Then it becomes more compact and pale yellow.
According to Delforno, this cheese has never been that much considered by Italian cheese-testers, though its production has always been relevant, like its quality. Its name comes from the french “Tomme” or “Tome”, like the one of the Toma, or from the piemontese “Tuma”.
It is very simple, though it can change a lot depending on the zone and the kind of Tomino that is produced. The milk is warmed up to 37-38°C and mixed with rennet.Once it’s coagulated, it is roughly broken, in pieces as big as nuts. The mix is then put in special moulds and salted. The fresh Tominos can be eaten after 2 or 3 days, but the seasoning can last up to a month.
Taste and smell
How to eat it
Alone or in dishes (as a hors d’oeuvre, with some oil and herbs).
Roero Arneis, Langhe Favorita, Langhe Chardonnay, Langhe Freisa, also sparkling.