Piemontese Foods: Tuma del Fen

This is the first in a series of reviews of the cheeses of Piemonte. Since thy can be as rich and wonderful as the more famous wines. And given their sheer breadth of variety, cataloging them is the only way I know to know what to order. Of course, it does not help that almost all of them are called some variation on the word Tomme. 

The cheese is no exception, although its spelling of Tomme comes from a Piedmontese dialect. The cheese is stored after ripening in hay, which is a Piedmontese dialect for hay cheese. The cheese is stored after ripening in hay, which imparts an earthy herbal flavor that is quite scrumptious. It also finishes with little acidity to keep it a lovely and interesting cheese, without which it could veer off into being simple.  

A lovely cheese I would add to any cheese board as a pleasant crowd-pleasing soft cheese. The aroma and the taste are not very strong, making it a good choice not only for those who prefer a milder cheese but also those who don't want to smell up their dining room with the smell of cheese. I had the more aged variety, which made it similar to a St. Marcellin but a bit more milky-like in flavor and a more fluid texture. 

Key Characteristics

• Flavor Profile: Milk-forward and aromatic, with distinct grassy, herbal, and earthy notes from the hay connection.
• Texture: It features an edible thin, white wrinkled rind. The inside is compact creamy and milky. Yellow whitish color.
• Ingredients: Made simply with milk, salt, and rennet (usually cow's milk, though some traditional variants use mixed milk).
• Usage: Cheese plate, very friendly mild addition to a more flavorful assortment, serving with a white wine, Arneis would be a particularly good fit. When young it is more crumble and then it could be used to add to a Gnocchi recipe for a typical gnocchi called Raviole (with an 'e' at the end)