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Tomino del Talucco cheese: Difference between revisions
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|title=Tomino del Talucco cheese suppliers, pictures, product info | |||
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|keywords=#tominodeltaluccocheese #cheese #cheeses #litres #piemontecheeses #rye #cows #curd #salted #thyme #mixedmilkcheeses | |||
|hashtagrev=12032020 | |||
|description=Region: Piemonte Milk: Goat, mixed Definition: Cheese fresh or aged. Raw material: Goats' milk or a mix of cows' and goats' milk, rennet | |||
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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. | ||
'''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 | '''Reference''': '''[http://alpinetgheep-prodotti.uniud.it Alpinet Gheep]''' | ||
{{CheeseContact}} | {{CheeseContact}} | ||
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]] | [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]] | ||
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[[Category:Italian cheeses]] | [[Category:Italian cheeses]] | ||
[[Category:Piemonte cheeses]] | [[Category:Piemonte cheeses]] | ||
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