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Cheese from Italy, Piemonte
A dairy preparation made from another cheese. Tometto, a raw cow cheese about a week old, is crumbled fine with salt, chilli and cumin seed and rolled into small balls. They are eaten fresh or dried on wooden boards, and in the past hung in the chimney hood, where smoke dried them faster.
| Tometto, about a week old | Some makers use cow ricotta instead[pat-sheet][onaf-sheet] |
| Salt | [pat-sheet] |
| Chilli | [pat-sheet][onaf-sheet] |
| Cumin seed | [pat-sheet][onaf-sheet] |
| Starter | the Tometto base may be made with added ferments (ONAF) |
Total time across the recorded steps: 10 days – 22 days
What changes: Raw cow milk is set at about 36 °C into a firm Tometto
The regional sheet stresses a Tometto that has soured properly as the base of a safe product.
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 dairy preparation made from another cheese. Tometto, a raw cow cheese about a week old, is crumbled fine with salt, chilli and cumin seed and rolled into small balls. They are eaten fresh or dried on wooden boards, and in the past hung in the chimney hood, where smoke dried them faster. Made in 5 steps over 10 days – 22 days. The longest step, dry or smoke, takes 3–15 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 3–15 daysReported[onaf-sheet] | Dry or smoke |
|---|---|---|
| Temperature | 36 °CReported[onaf-sheet] | Make the Tometto |
A spiced ball made from a week-old Tometto rather than from milk, and traditionally dried in the smoke of the hearth. It is the Canavese cousin of the Valsesia's Salagnùn.
The regional sheet names the base cheese and the spices as the risks, and asks for a Tometto that has soured properly, clean spices and wood certified for food smoking. The Tometto is made from raw milk, and CDC says products made from raw milk can expose people to germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella.
Hazards the sources name: Coagulase-positive staphylococci, E. coli and Enterobacteriaceae, which peaked about 7 days after making and fell by the end of 90 days' ripening in a related Piedmont toma, Toma tipo Piemonte (not Salignun, whose base is a week-old Tometto). In that study of six batches, staphylococcal enterotoxins were not detected and Listeria and Salmonella met the food-safety criteria.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says that in the past leftover salignun was shaped into a cheese called mörtrett, which was smoked above the chimney hood and then grated or kept for some months. It adds that in the Biellese a similar preparation, sargnon an bala, was made as small balls dried near the chimney and, when very aged, grated. The regional sheet says the balls were hung in the chimney hood to dry faster and keep longer.
