https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&feed=atom&action=history
Tomino del Talucco cheese - Revision history
2024-03-28T10:17:23Z
Revision history for this page on [[Cookipedia]]
MediaWiki 1.32.6
https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=244367&oldid=prev
Chef at 13:41, 2 March 2016
2016-03-02T13:41:47Z
<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 13:41, 2 March 2016</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l3" >Line 3:</td>
<td colspan="2" class="diff-lineno">Line 3:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|title=Tomino del Talucco cheese suppliers, pictures, product info</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|title=Tomino del Talucco cheese suppliers, pictures, product info</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|titlemode=replace</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|titlemode=replace</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|keywords=<del class="diffchange diffchange-inline">Wiki information and photos of Tomino del Talucco </del>cheese</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|keywords=<ins class="diffchange diffchange-inline">#tominodeltaluccocheese #</ins>cheese <ins class="diffchange diffchange-inline">#cheeses #litres #piemontecheeses #rye #cows #curd #salted #thyme #mixedmilkcheeses </ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|description=Region: <del class="diffchange diffchange-inline">PiemonteMilk</del>: Goat, <del class="diffchange diffchange-inline">mixedDefinition</del>: Cheese fresh or aged.Raw material: Goats' milk or a mix of cows' and goats' milk, rennet<del class="diffchange diffchange-inline">,..</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|hashtagrev=12032020</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">|og:image=https://www.cookipedia.co.uk/wiki/images/e/ef/Tomino_del_Talucco_cheese.jpg</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|description=Region: <ins class="diffchange diffchange-inline">Piemonte Milk</ins>: Goat, <ins class="diffchange diffchange-inline">mixed Definition</ins>: Cheese fresh or aged. Raw material: Goats' milk or a mix of cows' and goats' milk, rennet</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">|og:type=article</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>}}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>}}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><!-- /seo --></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><!-- /seo --></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]]</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l36" >Line 36:</td>
<td colspan="2" class="diff-lineno">Line 36:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Italian cheeses]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Italian cheeses]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Piemonte cheeses]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Piemonte cheeses]]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"><!-- footer hashtags --><code 'hashtagrev:12032020'>#tominodeltaluccocheese #cheese #cheeses #litres #piemontecheeses #rye #cows #curd #salted #thyme #mixedmilkcheeses </code><!-- /footer_hashtags --></ins></div></td></tr>
</table>
Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=243311&oldid=prev
Chef at 11:48, 4 February 2016
2016-02-04T11:48:39Z
<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 11:48, 4 February 2016</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><!-- seo --></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><!-- seo --></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{#seo:</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{#seo:</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>|title=<del class="diffchange diffchange-inline">Wiki information and photos of </del>Tomino del Talucco cheese</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>|title=Tomino del Talucco cheese <ins class="diffchange diffchange-inline">suppliers, pictures, product info</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|titlemode=replace</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|titlemode=replace</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|keywords=Wiki information and photos of Tomino del Talucco cheese</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|keywords=Wiki information and photos of Tomino del Talucco cheese</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l29" >Line 29:</td>
<td colspan="2" class="diff-lineno">Line 29:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it<del class="diffchange diffchange-inline">/Home-page.1.0.html?&no_cache=1&L=1 </del>Alpinet Gheep]'''</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it Alpinet Gheep]'''</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{CheeseContact}}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{CheeseContact}}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]</div></td></tr>
</table>
Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=232836&oldid=prev
Chef at 14:09, 21 July 2014
2014-07-21T14:09:40Z
<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 14:09, 21 July 2014</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><<del class="diffchange diffchange-inline">GoogleBanner</del>>cheese-<del class="diffchange diffchange-inline">pages<</del>/<del class="diffchange diffchange-inline">GoogleBanner</del>></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><<ins class="diffchange diffchange-inline">!-- seo --</ins>></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">{{#seo:</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|title=Wiki information and photos of Tomino del Talucco </ins>cheese</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|titlemode=replace</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|keywords=Wiki information and photos of Tomino del Talucco cheese</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|description=Region: PiemonteMilk: Goat, mixedDefinition: Cheese fresh or aged.Raw material: Goats' milk or a mix of cows' and goats' milk, rennet,..</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|og:image=https://www.cookipedia.co.uk/wiki/images/e/ef/Tomino_del_Talucco_cheese.jpg</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">|og:type=article</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">}}</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline"><!-</ins>- /<ins class="diffchange diffchange-inline">seo --</ins>></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Region''': Piemonte</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Region''': Piemonte</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l9" >Line 9:</td>
<td colspan="2" class="diff-lineno">Line 19:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Raw material''': [[Goats' milk]] or a mix of [[Cows|cows]]' and [[Goats|goats]]' [[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]].</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Raw material''': [[Goats' milk]] or a mix of [[Cows|cows]]' and [[Goats|goats]]' [[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''Characteristics''': The weight of each form is 50-100 g. The rind is <del class="diffchange diffchange-inline">noneexistent </del>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. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''Characteristics''': The weight of each form is 50-100 g. The rind is <ins class="diffchange diffchange-inline">nonexistent </ins>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. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina.</div></td></tr>
</table>
Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=232801&oldid=prev
Chef at 13:08, 21 July 2014
2014-07-21T13:08:47Z
<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 13:08, 21 July 2014</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l13" >Line 13:</td>
<td colspan="2" class="diff-lineno">Line 13:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''History''': Tomino means "little [[Cheese|cheese]]" in local dialect language, <del class="diffchange diffchange-inline">whilw </del>Talucco is the name of the commune where it is most produced.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''History''': Tomino means "little [[Cheese|cheese]]" in local dialect language, <ins class="diffchange diffchange-inline">while </ins>Talucco is the name of the commune where it is most produced.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''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 <del class="diffchange diffchange-inline">tipology </del>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.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''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 <ins class="diffchange diffchange-inline">typology </ins>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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''</div></td></tr>
</table>
Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=232613&oldid=prev
Chef at 15:11, 20 July 2014
2014-07-20T15:11:13Z
<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 15:11, 20 July 2014</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l17" >Line 17:</td>
<td colspan="2" class="diff-lineno">Line 17:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''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 tipology of seasoned Tomino di Talucco also exists. The forms, removed by the moulds, are settled on [[Rye|rye]] straw and subsequently salted. The brief <del class="diffchange diffchange-inline">aging </del>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.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''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 tipology of seasoned Tomino di Talucco also exists. The forms, removed by the moulds, are settled on [[Rye|rye]] straw and subsequently salted. The brief <ins class="diffchange diffchange-inline">ageing </ins>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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''</div></td></tr>
</table>
Chef
https://www.cookipedia.co.uk/wiki/index.php?title=Tomino_del_Talucco_cheese&diff=117323&oldid=prev
JuliaBalbilla at 12:51, 12 February 2012
2012-02-12T12:51:55Z
<p></p>
<p><b>New page</b></p><div><GoogleBanner>cheese-pages</GoogleBanner><br />
[[Image:Tomino del Talucco cheese.jpg|thumb|300px|right|Tomino del Talucco cheese]]<br />
'''Region''': Piemonte<br />
<br />
'''Milk''': [[Goat]], mixed<br />
<br />
'''Definition''': [[Cheese]] fresh or aged.<br />
<br />
'''Raw material''': [[Goats' milk]] or a mix of [[Cows|cows]]' and [[Goats|goats]]' [[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]].<br />
<br />
'''Characteristics''': The weight of each form is 50-100 g. The rind is noneexistent 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 />
<br />
'''Area of production''': The slopes of Pinerolese, in the Province of Torino, particularly Talucco (district of Pinerolo) and St. Pietro Val Lemina.<br />
<br />
'''History''': Tomino means "little [[Cheese|cheese]]" in local dialect language, whilw Talucco is the name of the commune where it is most produced.<br />
<br />
'''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 />
<br />
'''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 tipology of seasoned Tomino di Talucco also exists. The forms, removed by the moulds, are settled on [[Rye|rye]] straw and subsequently salted. The brief aging 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 />
<br />
'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''<br />
{{CheeseContact}}<br />
[[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]]</div>
JuliaBalbilla