Toumin dal mel

Toumin del mel cheese was invented during the second half of the 19th century in the hamlets of Melle and Frassino on the mountain slopes of the Varaita Valley. Production of this cheese soon spread to neighbouring hamlets and villages and the cheese was sold with increasing success in the flourishing market in Melle, from which hamlet it takes its name.

When fresh, the cheese is virtually rind-less and possesses a milk-white colour. After maturation, it forms a porcelain-white rind covered with a thin layer of velvety white mould. The ivory-coloured cheese has a fine consistency with few holes, often liquefying towards the edges after maturation owing to the process of proteolysis. On the palate, the flavour of the fresh cheese is redolent of fresh milk, very slightly acidic and relatively unsalted. When matured, the cheese is more intensely flavoured owing to the surface bloom of moulds.

 

INGREDIENTS: MILK, rennet, salt.

TYPE OF MILK: cow’s milk.

MILK TREATMENT: pasteurisation.

MATURATION: brief, usually a few days.

AVAILABILITY: all year.