Any tomino would want to be like this!
Made only with Piedmontese milk. With that smooth and firm rind which gets crunchy when cooked, keeping the inside creamy, with a triumph of fragrances and flavours.
How shall I cook it?
In a pan, in the oven, on the grill: warm the tomino up and enjoy an irresistible treat. Its taste of milk is enhanced au naturel and in contrast with rich flavours, such as speck, bacon, Spianata with calabrese chilli pepper and truffle. Just enjoy it, the choice is yours!
Fresh milk fresh taste
The milk arriving each day from the farmhouses around us meets the Piedmontese cheese-making tradition: that’s how our Pezzana fresh cheeses are produced every day. The aromatic tomini — au naturel, spreadable, dressed or rolled — together with ricotta and primo sale.
Creamy
cheese, Oh, that velvety
rind!
That velvety and fruity rind! And the soft heart, getting more and more creamy and fragrant each day. Take some rustic bread, a fruit compote and the joy is complete!
The treasure trove of the Piedmontese tome is at a medieval castle from the 14th century. Outside, towers, merlons and a drawbridge. Inside, the cellars where the iconic Piedmontese cheeses age: Tome, Raschera, Bra, Castelmagno.
Tomini and delights since 1946
We make cheese
the traditional way
Each day, we collect fresh milk from the nearby farms of the Piedmontese countryside, transforming it into local specialities in just a few hours from milking. We use only the machinery needed to guarantee food quality and safety for our cheese. Everything else is handmade, following the best dairy tradition passed down from generation to generation. This is how we take care of our cheese, from farm to your table. And this is how every tomino would like to be made...
