Tomino is an Italian cheese from Piedmont. Known as the best Italian cheese to grill.
It is produced throughout the whole region, in the province of Turin, in the province of Cuneo, and in the splendid setting of the Langhe, one of the most fertile areas for the Italian food and wine market.
The best way to taste the Piedmontese Tomino is in cooking it as it is, we recommend a simple cooking such as grilled or in a pan, for these cooking methods it takes only 3-4 minutes per side, enough to melt the heart of the Tomino and turn it into a delicacy extreme, to be enjoyed in any season.
Excellent if wrapped in a slice of speck or pancetta, left to brown in a pan for a few minutes or cooked in the oven at 180 degrees for 20 minutes, it releases the best of its flavour. The taste of Tomino is very versatile, it pairs nicely with grilled vegetables, sautéed mushrooms, smoked cured meats, pears and walnuts.
When this cheese is fresh it has a pleasant smell, not too intense, reminding of milk, with little bitter sides. When it’s mature it has stronger characteristics, due to the fermentation. Its taste is sweet and delicate, yet more sapid and intense when the cheese is aged.
A history of craftsmanship and excellence since 1950: the love for tradition and genuine flavours that of Caseificio Longo is a real passion for dairy art, which takes up the most ancient recipes and revisits them in a modern way.
The unmistakable taste of high-quality cheeses is guaranteed by the use of natural ingredients and careful production, the secrets of which have been handed down from father to son for generations.