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Cheese from Italy, Piemonte
A lactic-set cow cheese, unusual in Piedmont, where most tomini are rennet-set. Whole milk is pre-ripened to pH 6.40–5.80, then a very little rennet (5–15 cc per 100 litres) is added at 25–30 °C and the milk sets slowly over 6–12 hours. The uncut curd is ladled into small moulds, drained briefly and sold the next day.
| Whole cow milk, more and more often pasteurised | [pat-sheet] |
| Rennet5–15 cc per 100 litres of milk | [pat-sheet] |
| Salt, in the milk, on the surface or in the paste | [pat-sheet] |
Total time across the recorded steps: 6 h – 12 h
What changes: Whole cow milk is left to sour slightly to pH 6.40–5.80
Microbes at work in this step
lactic bacteria begin to sour the milk
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 lactic-set cow cheese, unusual in Piedmont, where most tomini are rennet-set. Whole milk is pre-ripened to pH 6.40–5.80, then a very little rennet (5–15 cc per 100 litres) is added at 25–30 °C and the milk sets slowly over 6–12 hours. The uncut curd is ladled into small moulds, drained briefly and sold the next day. Made in 5 steps over 6 h – 12 h. The longest step, slow lactic set, takes 6–12 h (Regione Piemonte 2015).
| Main step | 6–12 hReported[pat-sheet][onaf-sheet] | Slow lactic set |
|---|---|---|
| Temperature | 20–30 °CReported[pat-sheet][onaf-sheet] | Pre-ripen the milk |
| Acidity | pH 5.8–6.4Reported[pat-sheet][onaf-sheet] | Pre-ripen the milk |
A lactic-set tomino, made the way goat cheeses and Robiola di Roccaverano are, unlike the rennet-set tomini of Cuneo. The milk is soured first and takes 6–12 hours to set.
The milk is soured to pH 6.40–5.80 before setting and is more and more often pasteurised. The cheese is kept at 0–4 °C and sold the next day. Some makers still use raw milk. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot. It gives the same advice for queso fresco and similar fresh, soft cheeses, even when made with pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese is very old and was already made in the Middle Ages, if not earlier. It is small because it was made in families with very little milk. Canavese writers of the 19th and early 20th centuries mention it, and it was always on the table for the "marenda sinoira", an afternoon snack that nearly served as supper. The Piedmont sheet of 2015 lists it as a traditional agri-food product and cites Del Forno (1981), Doglio (1996) and a 1999 regional guide as evidence of at least twenty-five years of consistent practice.
