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Toumin dal Mel

Product
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.

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.

Organoleptic characteristics
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
Technical characteristics
Milk: Pasteurized whole milk, rennet, salt.
Production method: artisanal
Paste: soft
Salting: dry
Ripening: absent
Production period: all over the year
Fats: 27% Mgss
Weight: 0,180 - 0,220 kg
Size: l 9 - 12 cm, h 1 - 2 cm
Producers: dairies in the Varaita Valley (CN)