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Tomino del Talucco cheese: Difference between revisions
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|title=Wiki information and photos of Tomino del Talucco cheese | |||
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|description=Region: PiemonteMilk: Goat, mixedDefinition: Cheese fresh or aged.Raw material: Goats' milk or a mix of cows' and goats' milk, rennet,.. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/e/ef/Tomino_del_Talucco_cheese.jpg | |||
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[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]] | [[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]] | ||
'''Region''': Piemonte | '''Region''': Piemonte | ||
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'''Raw material''': [[Goats' milk]] or a mix of [[Cows|cows]]' and [[Goats|goats]]' [[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]]. | '''Raw material''': [[Goats' milk]] or a mix of [[Cows|cows]]' and [[Goats|goats]]' [[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]]. | ||
'''Characteristics''': The weight of each form is 50-100 g. The rind is | '''Characteristics''': The weight of each form is 50-100 g. The rind is nonexistent if the tomino is fresh, thin and hard if seasoned, with a reddish colour. Paste is elegant, soft and moist, chalk white. The taste is delicate and [[Lactic|lactic]] for the fresh tominos; more intense and goaty in the aged forms. | ||
'''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. | ||