A tradition continuing for centuries
A cheese having its origin from Piedmont, produced nowadays in many areas of Northern Italy. The rind, slightly flowery, puts through the unmistakable scent and a strong and winding taste, typical of molded cheeses.
The Tomino by Castellan Urbano is elaborated with quality whole milk arriving daily at the Diary farm from selected local breeders and processed with a calibrated saltiness to make it more appreciated and healthy. The taste is completed with 20 days long affinage.
A white cheese, elastic structure, soft and homogenous. White hay frosted rind
Slightly flowery and velvety, because of the adding of white molds during the production process.
It’s widely known to be tasted straight from the griddle, wrapped occasionally by a slice of Speck (smoked raw ham) or Prosciutto Crudo (cured ham). The rind not very thin, once set on the griddle does not melt, while the inner cheese instead becomes rather creamy melting down.
Great when seared in a pan with cherry tomatoes and shallots, but also all alone from a table cheese platter. Other suggestion to grill it, or pan brown it, wrapped in a slice of Speck or with cooked mushrooms both warmed together.
100% Veneto Milk (@zero km)
Ingredients: milk, salt, rennet, probiotics, selected white molds.
Affinage 20 days.
Cheese to be cooked, Edible rind.
Available in 2 pc. 200 g package, variable.
Visual: small round shape striped disc form, candid, flowery and hay paste.
TECHNICAL PRODUCT SHEET
Olfactive: strong and recognizable taste.
Taste: strong flavor, typical of molded cheeses.
At the touch: consistent, melting inside with cooking.