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Tomino del Talucco cheese: Difference between revisions
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'''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina. | '''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina. | ||
'''History''': Tomino means "little [[Cheese|cheese]]" in local dialect language, | '''History''': Tomino means "little [[Cheese|cheese]]" in local dialect language, while Talucco is the name of the commune where it is most produced. | ||
'''Trading of the product''': The Tomino of Talucco is available near the best [[Cheese|cheese]] affineurs and cheesemongers in Torino, or is directly commercialised by the producers. Normally the producers are both shepherds and cheesemakers. | '''Trading of the product''': The Tomino of Talucco is available near the best [[Cheese|cheese]] affineurs and cheesemongers in Torino, or is directly commercialised by the producers. Normally the producers are both shepherds and cheesemakers. | ||
'''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 | '''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 typology of seasoned Tomino di Talucco also exists. The forms, removed by the moulds, are settled on [[Rye|rye]] straw and subsequently salted. The brief ageing 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. | ||
'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]''' | '''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]''' | ||