{"id":1342,"date":"2013-01-07T07:00:54","date_gmt":"2013-01-07T06:00:54","guid":{"rendered":"http:\/\/www.langhe.net\/?p=1342"},"modified":"2019-02-06T16:25:21","modified_gmt":"2019-02-06T15:25:21","slug":"tomino","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/1342\/tomino\/","title":{"rendered":"Tomino"},"content":{"rendered":"<h2>Characteristics<\/h2>\n<h4>Production zone<\/h4>\n<p>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.<\/p>\n<h4>Characteristics<\/h4>\n<p><a href=\"https:\/\/langhe.net\/food\/cheeses\/?lang=en\">Cheese<\/a> of cow&#8217;s milk, if necessary with oat&#8217;s and\/or ovine milk, fat or half fat, with soft dough.<\/p>\n<h4>Shape and dimensions<\/h4>\n<p>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.<\/p>\n<h4>Looks of the dough<\/h4>\n<p>2-3 days after the making, the dough is white and soft. Then it becomes more compact and pale yellow.<\/p>\n<h2>History<\/h2>\n<p>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.\u00a0Its name comes from the french &#8220;Tomme&#8221; or &#8220;Tome&#8221;, like the one of the Toma, or from the piemontese &#8220;Tuma&#8221;.<\/p>\n<h2>Production technique<\/h2>\n<p>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\u00b0C and mixed with rennet.Once it&#8217;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.<\/p>\n<h2>Taste and smell<\/h2>\n<div class=\"content__image alignleft size-thumbnail wp-image-1340\"><div class=\"ratio\"><div class=\"ratio__content\"><a href=\"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-1340\" title=\"Tomino alla piastra\" src=\"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra-70x60.jpg\" alt=\"Tomino alla piastra\" width=\"150\" height=\"150\" srcset=\"https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra.jpg 300w, https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra-250x250.jpg 250w, https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra-150x150.jpg 150w, https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra-180x180.jpg 180w, https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra-36x36.jpg 36w, https:\/\/langhe.net\/wp-content\/uploads\/2011\/05\/Tomino-alla-piastra-120x120.jpg 120w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/div><\/div><\/div><\/a>When the cheese is fresh it has a pleasant smell, not too intense, reminding of milk, with little bitter sides. When it&#8217;s mature it has stronger characteristics, due to the fermentation. Its taste is sweet and delicate, more sapid and intense when the cheese is not fresh.<\/p>\n<h2>How to eat it<\/h2>\n<p>Alone or in dishes (as a hors d&#8217;oeuvre, with some oil and herbs).<\/p>\n<h2>Recommended wines<\/h2>\n<p>Roero Arneis, Langhe Favorita, Langhe Chardonnay, Langhe Freisa, also sparkling.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":14,"featured_media":93334,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[467,1322],"lgarea":[],"class_list":["post-1342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink","tag-cheese","tag-cuneo-cheeses"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cheeses of the Langhe: Tomino | Langhe.net<\/title>\n<meta name=\"description\" content=\"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.\" \/>\n<meta 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