Tomino del Talucco is produced (in Pinerolo city) as well as some small towns in the province of Turin.
This traditional cheese is of cylindrical shape, with an average diameter of 4-5cm, and displays a flat surface. Each Tomino usually weighs about 50-80g and can be eaten both fresh or ripened.
In the case of fresh Tomini, there is no rind and the interior is white or ivory without holes, while the texture is soft and slightly consistent. The smell is delicate and rarely pungent and the taste is slightly acidic.
In the case of ripened Tomini, the rind is hard and the interior is yellowish while the texture harder, as the cheese has lost some of its water during its ageing process. The smell is strong, persistent and pungent while the taste is savoury and salty.
Produced with raw milk, the Tomino di Talucco is made by heating the milk to 80 °C.
The milk is subsequently cooled to 36 °C and coagulated by adding bovine liquid rennet. The curd is cut and collected and then placed in moulds to drain. The cheese is then dry-salted and left in a dry, airy place for ripening, which generally takes one or two days; however, ripening of 15-20 days is also carried out to obtain stronger-tasting variants of Tomini di Talucco.