Tuesday, June 10, 2008

Tomini Platter


Well now for something besides rain and the weather, although it hasn't completely let up yet, e are at least getting some sunshine sprinkled in with the showers.
This was a platter of local Tomini cheese that our neighbor down the road from us in Grandubbione has been making for at least the past 30 years when her family "retired" to the end of our road with their son and his wife to raise a few cows and goats for cheese with a few chickens and a menagerie of exotic birds and the usual hanger-ons, like the barn cats and herding dogs. Nina makes the best Tomini around. It's a light ricotta type cheese of which she makes two varieties, one, all cows milk and the other a mix of goat and cow's milk. Fresh out of the form, it's silken texture melts in your mouth leaving the most delicate flavor. Sliced into thick rounds, dressed with a generous amount of flavorful oil, fresh herbs, like dill or basil, you'll have the locals favorite. My personal favorite is paired with our anchovy stuffed peperoncini for a nice biting contrast to it's silky smooth mouthfeel.
Or just sliced with the flavorful oil, herbs and pansies on top makes for a delightful offering.

6 comments:

rowena said...

Oh dear, tomini! Another one of our weaknesses. Fresh fresh or the ones that have been aged until they get a skin on, they are simply delicious! I will have to bookmark this in the event that one day if we make it out there, we'll have to stop by Nina's for some cheese!

Ilva said...

OH I am green with envy, proprio VERDE!

Bella Baita View said...

Eventually Rowena, I'll come up with enough reasons to tempt you, the MotH and the due cucuioloni over for a visit.
Ciao Ilva, nice to see you drop by.

Bella Baita View said...

Actually Ilva you look a bit on the rosa/rosso side than the verde side!

Bellini Valli said...

I have learnt yet another new thing by blogging today. A new cheese:D

Lori Lynn said...

How pretty the pansies on the cheese. I'm with you, I think I would prefer the taste of the one with the anchovies. YUM.

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