Tomino di Sordevolo a cheese you must try

What is Tomino di Sordevolo?

Tomino di Sordevolo is a typical cheese from the north-east of Piedmont, particularly produced in the Biella area. It is a fatty cheese, made from whole raw cow's milk with natural acidity. It is one of the most characteristic dairy products of the Piedmontese tradition, known and appreciated even outside its areas of origin thanks to its soft consistency and delicate flavor.

Where does Tomino come from and what makes it special?

Tomino has ancient origins and deep roots in the Piedmontese peasant culture. Its production is particularly widespread in the alpine and foothill valleys of Biella, where cattle breeding and milk processing are centuries-old traditions. Tomino di Sordevolo stands out for its exclusive use of raw whole milk, which preserves the organoleptic characteristics of fresh milk, offering an authentic and natural taste.

Why is it called Tomino?

The name Tomino comes from the Piedmontese term toma, which generally indicates a cow's milk cheese. The diminutive Tomino refers to its small size and compact shape. Each Tomino has a diameter of about 7 cm and a height of 10 cm, dimensions that make it easily recognizable.

What is the history of Tomino di Sordevolo?

Tomino is a cheese known since antiquity. It is even mentioned by Homer in the Odyssey, where a cheese preserved in rush baskets, very similar to Tomino, is described. This preservation technique has been passed down through the centuries: today traditional baskets have been replaced by plastic or aluminum molds, but the processing method has remained the same as in the past.

What does Tomino di Sordevolo look like?

Tomino di Sordevolo has a fresh, soft, and deformable paste, with a milk-white color, free from eyes. The consistency is slightly gelatinous, similar to that of a pudding. The flavor is delicate, slightly tangy, and very pleasant, with an aroma reminiscent of fresh milk and alpine pastures.

How is Tomino di Sordevolo produced?

The production of Tomino di Sordevolo follows a traditional method passed down from generation to generation. Here are the main stages: 1. Heating the milk: the whole raw milk is brought to a temperature of 32-33°C during the winter months. 2. Adding rennet: natural liquid rennet is used to promote the coagulation of the milk. 3. Breaking the curd: after about an hour, the curd is broken into large pieces, called "apple-sized", to maintain a soft consistency. 4. Molding: the curd is extracted and placed in plastic or aluminum molds, where it drains naturally. No starters or preservatives are added, and the entire process is done by hand, following slow and natural rhythms.

How long does it take to obtain a perfect Tomino?

Tomino di Sordevolo is a rapidly ripening cheese: it is ready for consumption after a few days of draining and resting. Some producers let it mature slightly to achieve a firmer texture and a more intense flavor, but the traditional version is the fresh, soft, and creamy one.

How should Tomino di Sordevolo be stored?

As a fresh cheese, Tomino should be stored in the refrigerator at a temperature between 4 and 8°C. It is important to keep it in an airtight container or wrapped in food paper to maintain the right humidity. It should be consumed within a few days, as it contains no preservatives and tends to lose its fragrance over time.

How is Tomino di Sordevolo enjoyed?

Tomino can be enjoyed in many ways. It is excellent on its own, accompanied by fresh bread or honey and fruit jams. It can also be served grilled or on a griddle, where its soft paste becomes gooey and flavorful. In Piedmont, it is traditional to serve it with seasonal vegetables or as an appetizer alongside local cured meats and light red wines.

What wines pair well with Tomino di Sordevolo?

Tomino di Sordevolo pairs perfectly with fresh and aromatic white wines from Piedmont, such as Erbaluce di Caluso or Arneis. Those who prefer reds can opt for Dolcetto d'Alba or Grignolino, light wines that do not overpower the delicate taste of the cheese. Craft beers with floral notes can also be a great accompaniment.

What is the cultural value of Tomino di Sordevolo?

Tomino di Sordevolo is not just a food, but a symbol of Piedmontese rural culture. It tells the story of a mountainous land where peasant ingenuity has managed to transform milk into a precious and identity-rich product. Today it represents a gastronomic heritage to be preserved, which continues to be produced with artisanal methods and a strong connection to the territory.

Where can you taste the real Tomino di Sordevolo?

To taste the authentic Tomino, one must go to the pastures and farms of Biella, where it is still produced according to tradition. In the trattorias and restaurants of the area, it is often served as a typical appetizer, perhaps accompanied by a glass of local wine and local products. During food fairs in Piedmont, such as those in Biella or Sordevolo, it is easy to find it among the most beloved specialties by visitors.