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Dry Tomino Canavesano

Dry Tomino Canavesano
Dry Tomino Canavesano
Dry Tomino Canavesano
Dry Tomino Canavesano
Dry Tomino Canavesano
Dry Tomino Canavesano
PAT - Traditional Agri-Foodstuffs


Definition
Dry Tomino Canavesano is a fresh and fat cheese based on cow's milk, with an acid-rennet coagulation. It has a raw and compact texture, obtained after a short maturation period of 5-10 days. It has regular and cylindrical shape, flat sides with a diameter of 10 cm, lateral sides of 3-4 cm, and a weight going from 65 to 120 grams.
The very fresh product has no rind. After the maturation period, a soft fat rind with scarce mould forms. The texture is ivory, compact, with no holes, slightly crumbly and wet. The taste is pleasantly acid, with butter notes when the product is fresh and a stronger taste when the product is mature. It differs from Fresh Tomino Canavesano for its consistency: it is dry and not creamy, and therefore cannot be spread.

  • Production Area: Dry tomini are widespread in the whole Canavese area.

  • Legislative Protection: Dry Tomino Canavesano is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
The Producers
  Caseificio Chiala Riccardo
Cheese Factories - Chiaverano (TO)
  Bagnod Roberto
Others - Piverone (TO)
  Cascina dell'Allaas di Bagnod Maria Grazia
Others - Bollengo (TO)
  Caseificio Dama
Cheese Factories - Bollengo (TO)
  Azienda Agricola Valle Orco
Agricultural Holdings - Montanaro (TO)
  Berta Roberto
Others - Settimo Torinese (TO)
  Latteria Sociale Valle Sacra Soc. Cooperativa r.l.
Dairies - Borgiallo (TO)
  Caseificio Longo srl
Cheese Factories - Rivarolo Canavese (TO)

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