Tomino fresco

This traditional Piedmontese fresh cheese, suitable for many preparations, such as those based on chopped aromatic herbs, is sold like eggs by the dozen, according to the ancient sexagesimal system: the smallest unit of measurement is a quarter of a dozen, like the block shown in the photo, which corresponds to approximately three tominos, to be divided by the consumer (a single tomino, due to its too small size, is not sellable). Two blocks make a half dozen, and four blocks make a dozen.
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