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Cheese from Italy, Piemonte
A name that groups Piedmont's rennet-set goat tome and tomini with no historic name of their own. Whole goat milk, raw or pasteurised, is set with calf rennet at 35–38 °C in 30–60 minutes, cut to walnut or hazelnut size and left some hours in moulds without pressing. It is salted and ripened at 8–10 °C for at least a week, up to 60 days for larger cheeses.
| Whole goat milk, raw or pasteurised, from two or more milkings | [pat-sheet] |
| Calf rennet (rarely goat rennet, liquid or paste)20–40 cc per 100 litres of milk | [pat-sheet] |
| Fine salt, or brine | [pat-sheet] |
Total time across the recorded steps: 7 days – 2 months
What changes: Calf rennet sets the goat milk at 35–38 °C in 30–60 minutes
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A name that groups Piedmont's rennet-set goat tome and tomini with no historic name of their own. Whole goat milk, raw or pasteurised, is set with calf rennet at 35–38 °C in 30–60 minutes, cut to walnut or hazelnut size and left some hours in moulds without pressing. It is salted and ripened at 8–10 °C for at least a week, up to 60 days for larger cheeses. Made in 5 steps over 7 days – 2 months. The longest step, ripen, takes 7 days – 2 months (Regione Piemonte 2015) and runs at 8–10 °C (Regione Piemonte 2015).
| Main step | 7 days – 2 monthsReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–10 °CReported[pat-sheet] | Ripen |
A name coined to group Piedmont's rennet goat cheeses. Rennet sets it in under an hour, so the curd is cut, unlike the slow acid-set caprino lattico.
May be made from raw milk and eaten after a week or more, so a raw-milk cheese here is very young. Keeping it cold does not make it safe, because the CDC says Listeria can grow in the refrigerator. ANSES, the French food safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked-curd cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The name does not appear in old texts; it groups the goat cheeses called tuma or tumin 'd crava in dialect. The ONAF sheet says many historical documents show goat cheeses were made in Piedmont for centuries, among them taxes on the products, economic statistics and the reports of royal inspectors.
