Best Piedmontese Bloomy Rind Cheese Types
Tomino is an Italian cheese originating from Piedmont. It is made from cow's milk and has a compact and soft paste on the interior that is pale yellow in color. The cheese is small and round. When fresh, it has a pleasant, milky aroma with bitter notes, and when mature, its characteristics become stronger.
The flavor is delicate and slightly sweet. It is recommended to serve Tomino as an appetizer, preferably grilled and paired with vegetables on the side.
Pair with
Paglierina is an Italian cheese produced in Cuneo and Turin. It's made from cow's milk and has a thin natural rind. The name paglierina is derived from paglia, meaning straw, referring to the old tradition of maturing Paglierina cheese on a bed of straw, which drains and distributes the butterfat through the cheese and also imprints a typical pattern on the rind.
The texture of Paglierina is creamy and soft, while the flavors are buttery, sweet, and aromatic, with hints of almonds. The cheese ages for 10 to 20 days. It is recommended to pair it with sparkling whites and light reds.
Tronchetto or Tronchetto di capra is a traditional cheese hailing from Piedmont. The cheese is made from goat's milk. Underneath its bloomy rind, the texture is first chalky and crumbly, but it becomes semi-soft, creamy, and buttery with aging.
The aromas are slightly pungent, while the flavor is buttery and creamy. It's recommended to pair this goat cheese with a glass of Moscato d'Asti.
Bonrus is an Italian cheese hailing from Piedmont. The cheese is made from a combination of pasteurized sheep's and cow's milk. It's typically left to age for 3 weeks before consumption and it comes in oval and brick shapes. Underneath its bloomy rind, the texture is semi-soft and smooth, runny on the exterior and firmer near the center.
The aromas are sweet and reminiscent of straw, while the flavors are mild, milky, and pleasantly herbaceous, with hints of dried fruit at the finish. It's recommended to serve it at room temperature.
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