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Mello tumin


This classic artisan ‘Tomino’ from Piedmont should not be confused with its better known and more widely available, industrial counterpart.  The ripening in caves and the raw milk used in its production confer it with a very special degree of flavour.

Organoleptic characteristics
Aspect and texture: compact, very soft, yellow paste with very few holes. Blooming white rind.
Taste: Sweet, milky and intense
Serving suggestions: White wines and beers. Red tomato preserve. Piedmont ‘grissini’ breadsticks.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked
Salting: dry
Ripening: at least 5 days
Production period: throughout the year
Fats: 45% F-Dm
Weight: 0.1 kg
Size: 10-12 cm diameter, h. 8-10 cm.
Producers: dairies from western Piedmont