Introducing Toumin dal Mel
Toumin dal Mel is a traditional Italian cheese that hails from the Piedmont region, specifically from the Valle Maira near the town of Melle in the province of Cuneo. This soft, creamy cheese is prized for its delicate flavors and its deep roots in regional dairy craftsmanship. Quite different from many of Italy’s better-known hard cheeses, Toumin dal Mel offers a uniquely sumptuous experience reflective of the Alps’ lush pastures.
A Taste of Tradition
What distinguishes Toumin dal Mel is its supple, tender paste and faintly blooming rind. Made predominantly from raw cow’s milk, the cheese’s flavor profile is mellow yet gently aromatic, with subtle tang and notes reminiscent of wildflowers and fresh butter. The name “Toumin dal Mel” translates roughly to “small cheese from Melle,” referencing both its compact size—typically formed into small rounds—and its home among the valleys.
History and Origins
The origins of Toumin dal Mel date back centuries, likely to the Middle Ages, when local shepherds needed a way to preserve excess milk from their herds. Traditionally, the cheese was handcrafted on family farms for local consumption. Over generations, it became a valued symbol of Piedmont’s rural culture, and in recent years has experienced a revival, gaining recognition as a Slow Food Presidium to help safeguard its artisanal production methods.
Production and Characteristics
Toumin dal Mel is made using raw, whole cow’s milk, curdled naturally with rennet. After gentle cutting of the curds, the cheese is hand-shaped into small, flat cylinders and lightly salted. It then matures for a relatively short period—usually just a few days to a couple of weeks—resulting in a rind that is barely set and a paste that remains lusciously creamy with a slight elasticity. The short aging keeps its flavors fresh and milky, with an evolving complexity depending on the season and the grasses on which the cows graze.
Cultural Significance and Enjoyment
Toumin dal Mel is a cherished component of local culinary tradition in Valle Maira, often featured at festivals and in rustic family gatherings. Its artisanal roots and limited production have made it an ambassador for Piedmontese rural culture, emphasizing the continuation of historic cheesemaking methods and the preservation of agrobiodiversity.
Serving Ideas and Pairings
This cheese shines when enjoyed simply: served at room temperature with fresh or toasted bread, perhaps accompanied by Piedmontese honey or a drizzle of local extra virgin olive oil. It pairs beautifully with delicate white wines from the region, such as Favorita or Roero Arneis, which complement its subtle sweetness. In the kitchens of Piedmont, it is often included on cheese boards, added to vegetable tarts, or lightly melted over polenta.
Notable Variations
While Toumin dal Mel is relatively consistent in its artisanal forms, some producers may introduce slight differences in texture and taste depending on seasonal milk and the individual pasture’s flora. Occasionally, versions using mixed cow and goat milk can be found, offering a more pronounced tang.
Tips for Appreciation
For the full experience, allow Toumin dal Mel to come to room temperature before tasting. Its delicate flavors and creamy mouthfeel are best appreciated when freshly cut. As with many small-scale Italian cheeses, look for raw milk versions and purchase from reputable cheesemongers to enjoy its most authentic characteristics.
