Chef at 13:42, 2 March 2016

2016-03-02T13:42:11Z

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{{#seo:
|title=Tomino di San Giacomo di Boves cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#tominodisangiacomodibovescheese #cheese #salted #dairyproducts #piemontecheeses #italiancheeses #cheeses #goats #nut #curds #mixedmilkcheeses
|hashtagrev=12032020
|description=Region: Piemonte Milk: Mixed Definition: Soft, fresh cheese. Raw material: Cows' milk mixed, in spring, with goats' and/or ewes' milk, rennet
}}


[[Image:Tomino di San Giacomo di Boves cheese.jpg|thumb|300px|right|Tomino di San Giacomo di Boves cheese]]
'''Region''': Piemonte

'''Milk''': Mixed

'''Definition''': Soft, fresh [[Cheese|cheese]].

'''Raw material''': [[Cows' milk]] mixed, in spring, with [[Goats|goats]]' and/or [[Ewes' milk|ewes' milk]], [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Small cylindrical forms with flat, uneven faces of 6-8 cm in diameter, uneven, straight or slightly convex sides of 3-5 cm in height, and weight between 100 and 140 grams. The product has no rind and the [[Cheese|cheese]] is fine-grained, soft, creamy and white in colour.

'''Production area''': Colla valley, Boves, Pesio and Vermenagna valleys (Cuneo).

'''Production technique''': The [[Milk|milk]] is coagulated with liquid or powdered [[Rennet|rennet]]. After about one and a half hours, the [[Curds|curds]] are broken into [[Nut|nut]]-sized pieces and placed in cloths for a short while after which they are turned and [[Salted|salted]]. The [[Cheese|cheese]] should be eaten within 2 days.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Piemonte cheeses]]

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Tomino di San Giacomo di Boves cheese - Revision history

Chef at 13:42, 2 March 2016