The Toumin was born in the late nineteenth century, by the expert hands of housewives of the valley, which produced two times a day. Not by chance, in fact, has always been considered a women’s cheese. The production was so successful that it spread outside the home (Melle), thus reaching other villages of Ash and those of nearby Melle.
The Toumin from Mel is officially registered in the register of products typical of the Piedmont Region and is currently in the process for the recognition of the Denomination of Origin (PDO) to enhance and to protect the authenticity, the benefit of consumers.
|Aspect and texture:||pulp white, soft, supple on the palate.|
|Taste:||milky, slightly acid|
|Serving suggestions:||White wines and beers. Jam of red tomatoes. Piedmontese breadsticks|
|Milk:||Pasteurized whole milk, rennet, salt.|
|Production period:||all over the year|
|Weight:||0,180 - 0,220 kg|
|Size:||l 9 - 12 cm, h 1 - 2 cm|
|Producers:||dairies in the Varaita Valley (CN)|