Warm it upand you’ll never get enough!
Why are our tomini to cook so special?
Because they get crunchy on the outside and creamy on the inside, as the rind doesn’t break and keeps the cheese inside soft and fragrant. So they always keep a good look and texture. While cooking, the outside gets golden and crunchy, while the inside becomes soft, creamy, and so fragrant.
All thanks to that tasty and firm rind that keeps all the creaminess inside. Our tomino doesn’t melt in the pan, revealing its super tasty and creamy heart only when you cut it.
