A fresh, fat cheese, achieved through acid-rennet coagulation of whole cow's milk, unpasteurised. It is cylindrical, with flat sides (diametre 10 cm), outer edge (3-4 cm), is straight, and weighs around 100-120 g. There is no crust in the fresh product whereas in the ripened cheese resembles a soft skin. The texture is dry, compact, uniform and slightly crumbly and melts in the mouth, with fine grains. Milky white in colour, its taste initially recalls milk straight from the cow, to later develop and turn pleasantly acidic. It is produced all year round.
Production Area
The dry Tomino canavesano is produced in the Canavese area.
How it is made
Whole dairy milk is heat treated ( at 68°C for 20 minutes) and is then cooled to 27°C. After 3-4 hours the rennet is added, and the mixture is left to rest for 19 hours after which the curd is extracted and placed in cheese cloths and the whey is left to drain. The product is placed in cells at 24°C for 8 hours. In the next 8-10 hours, it is overturned and dry salted. Lastly, the cheeses are put in cells at 3-4°C for about 12 hours. Furthermore, the cheeses may be aromatised through an oil and vinegar bath, with parsely or chopped chili or walnuts.
History
The history of this cheese is goes way back into the past. Its preparation is passed on from generation to generation, and it is always present among the appetizers of the classic Piedmontese cuisine.
Interesting features
The cheese may be seasoned by soaking it in oil and vinegar with some parsley, chilis and chopped walnuts.
