Cheeses
Tomino
Piedmont, Italy
Small soft cow's milk cheese from Piedmont, often eaten grilled or wrapped in prosciutto and baked. Mild and creamy when fresh.
Original eatfuls sticker artwork
What it is
A closer look at Tomino.
Small soft cow's milk cheese from Piedmont, often eaten grilled or wrapped in prosciutto and baked. Mild and creamy when fresh.
What to look for
Know it when you find it.
Small round disc, soft rind, often grilled or wrapped in ham, eaten warm.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tomino.
Names around the table
One food, more than one name.
Keep exploring
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Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
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Адыгейский сыр
Soft Circassian cheese from the North Caucasus.