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Cheese from Italy, Piemonte
The fresh lactic Tomino canavesano, dried so it can be kept in oil. Whole cow milk is soured to pH 6.40–5.80, set slowly with a little rennet at 25–30 °C over 6–12 hours, ladled uncut into moulds and drained half a day. The tomini are then dried for up to half a day at 30–40 °C and 60–70% humidity, dipped in vinegar and packed in jars with oil and herbs.
| Whole cow milk, more and more often pasteurised | [pat-sheet] |
| Rennet5–15 cc per 100 litres of milk | [pat-sheet] |
| Salt | [pat-sheet] |
| Vinegar, oil (not always olive) and herbs or spices, for the dressed type | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 40 h – 46 h
What changes: Whole cow milk sours slightly to pH 6.40–5.80 over about 10 hours
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
The fresh lactic Tomino canavesano, dried so it can be kept in oil. Whole cow milk is soured to pH 6.40–5.80, set slowly with a little rennet at 25–30 °C over 6–12 hours, ladled uncut into moulds and drained half a day. The tomini are then dried for up to half a day at 30–40 °C and 60–70% humidity, dipped in vinegar and packed in jars with oil and herbs. Made in 5 steps over 40 h – 46 h. The longest step, slow set with a little rennet, takes 6–12 h (Regione Piemonte 2015) and runs at 25–30 °C (Regione Piemonte 2015). Lactococcus lactis and Leuconostoc mesenteroides, the main bacteria of Robiola di Roccaverano PDO, a related soft Piedmont cheese set by a natural milk culture (made from raw goat milk, not cow milk); not measured in this tomino does most of the fermenting.
| Main step | 6–12 hReported[pat-sheet][onaf-sheet] | Slow set with a little rennet |
|---|---|---|
| Temperature | 25–30 °CReported[pat-sheet][onaf-sheet] | Slow set with a little rennet |
| Acidity | pH 5.8–6.4Reported[pat-sheet][onaf-sheet] | Pre-ripen the milk |
The fresh lactic Tomino canavesano, dried for some hours at 30–40 °C so it can be dressed and kept under oil without gas forming.
The milk is soured to pH 6.40–5.80 before setting, and the tomini are dried before they go under oil so they do not make gas. The sheet says the jars keep a long time, even out of the fridge. The sheet gives no pH for the dried cheese or the vinegar dip. The CDC names chopped garlic in oil among sources of botulism, and it says to refrigerate homemade oils made with garlic or herbs and to throw them away after 4 days. Do not treat a home-packed jar as shelf-stable.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says Tomino canavesano asciutto has very old origins. It was dried in special cages, to keep flies off, in a cool airy place, and once dry it was easier to carry in baskets to local markets. It is cited in many Canavese writers of the 1800s and early 1900s and was always on the table at the marenda sinoira, an afternoon snack that nearly served as supper. Traditionally it was passed through vinegar and peppered to keep better. In the past it was also put under oil, but oil was scarce and precious, so it was added only at the time of eating.
