https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Tomino_del_Talucco_cheeseTomino del Talucco cheese - Revision history2026-04-17T06:18:34ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=244367&oldid=prevChef at 13:41, 2 March 20162016-03-02T13:41:47Z<p></p>
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[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]]<br />
'''Region''': Piemonte<br />
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'''Milk''': [[Goat]], mixed<br />
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'''Definition''': [[Cheese]] fresh or aged.<br />
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'''Raw material''': [[Goats' milk]] or a mix of [[Cows|cows]]' and [[Goats|goats]]' [[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]].<br />
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'''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. <br />
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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.<br />
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'''History''': Tomino means "little [[Cheese|cheese]]" in local dialect language, while Talucco is the name of the commune where it is most produced.<br />
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'''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.<br />
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'''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.<br />
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'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it Alpinet Gheep]'''<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Piemonte cheeses]]<br />
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