Tomino del Talucco cheese: Difference between revisions

'''Techniques of production''':  [[Whole milk]] is heated to 90°C, and then cooled to 30-40°C. Liquid [[Rennet|rennet]] is added in a measure of 10 ml per 100 [[Litres|litres]] of [[Milk|milk]]. After a rest of 10-15 minutes, the break-up of the [[Curd|curd]] is made with the [[Skimmer|skimmer]]. Then, there is another brief rest of 5-10 minutes and the curd is moved to the moulds. The tomino is then turned and [[Salted|salted]]. The product so gotten is consumed within one or two days. A tipology of seasoned Tomino di Talucco also exists. The forms, removed by the moulds, are settled on [[Rye|rye]] straw and subsequently salted. The brief aging lasts one or two weeks, during which [[Cheeses|cheeses]] are turned often. Sometimes at the end of seasoning [[Pepper|pepper]] or the serpillo [[Thyme|thyme]] (typical thyme growing in this region, flavour like[[Lemon|lemon]]) is added.