Tomino Fresco

This traditional, fresh, Piedmont cheese is particularly suited to being served with a number of dressings such as, for example, chopped aromatic herbs.  It is sold in dozens, like eggs, according to an ancient sexagesimal system – the lowest measurement is a quarter of a dozen, like the square shown in the photograph, which corresponds to about three tomino. This will subsequently be divided up by the consumer (a single tomino cannot be retailed due to its small size). Two squares make up half a dozen and four make up a whole dozen.

Organoleptic characteristics

Aspect and texture
soft, white paste, weeping serum
Taste
milky, acidic
Serving suggestions
White wines and beer. Red tomato conserve. Piedmont breadsticks

Technical characteristics

Milk
full fat, pasteurised, cow’s milk
Production method
industrial
Paste
uncooked
Salting
in brine
Ripening
none
Production period
throughout the year
Fats
45 % F-Dm
Weight
0.1 kg
Dimensions
4-5 cm diameter, h.2 cm
Producers
Piedmont dairies (provinces of Turin and Cuneo)
Whole cheese code
n.d.
Cutted cheese code
n.d.

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