€22,90
€22,90
Tomino is a traditional Italian soft cheese with an edible rind and a distinctive pale white mold. It is a popular cow’s milk cheese in Italy, particularly in the Piedmont region, where it is frequently served as an appetizer with cold cuts and bread.
Tomino cheese is a versatile cheese that can be served as a table cheese, heated in a frying pan, grilled with a slice of bacon, or used as a sandwich filling.
Pasteurised cow’s milk, salt, rennet
Pasteurised cow’s milk, salt, rennet
PRODUCTION
Tomino is made with pasteurized cow’s milk, salt, and rennet. It is traditionally made from the milk of Pezzata Rossa cows, one of Italy’s oldest breeds.
The rind is slightly flowery and dry, and the paste is soft, uniform, and straw-yellow.
This Tomino cheese is matured for only 5 days and comes in heat-sealed trays of 12 Tominos, each weighing about 80 grams.
TASTING RECOMMENDATIONS
To enjoy Tomino cheese at its best, it should be served at room temperature after being heated in a pan or grilled to soften the paste and fully develop the flavor.
This cheese can be served as an appetizer or as an ingredient in a variety of recipes.
One of the most traditional ways to serve this product is at the start of a meal with cured meats like Speck, Coppa, Cured Ham, or Bacon. In this case, we recommend serving it at room temperature to allow it to melt and develop its full flavor.
However, there are some more unique and unusual combinations. It goes well with Bresaola and a side dish of truffled mushrooms and pumpkin sautéed with thyme and bay leaves, for example. Bresaola’s strong, slightly spicy flavor blends perfectly with Tomino’s more delicate flavor, creating a very pleasant contrast of flavors.
Another interesting pairing is with Mortadella and a fresh cherry tomato salad. The delicate and slightly sweet flavor of the Mortadella complements the delicate flavor of the Tomino perfectly.
Finally, for a sweet and tasty starter, combine Tomino with a few peeled walnuts and a generous spoonful of honey.
CURIOSITIES
Tomino is an ancient cheese with origins dating back to the Middle Ages.
It was traditionally made by Piedmontese women from freshly milked cows and eaten fresh.
It was also the star of a Piedmontese legend in which evil spirits were offered Tomino cheese to protect houses from lightning.
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