Known as a Tomino, meaning from mixed milk, Langherino is a culinary tradition in Piemonte where this simple little cheese is transformed into something far more than the sum of its parts
|Type||Cow and Sheep Milk|
|Texture||Soft Cheese (akin to Brie)|
Langherino, made by Caseificio dell'Alta Langa, hails from the Alta Langa region of Southern Piedmont. Caseificio dell'Alta Langa produces a variety of cheeses with a particular talent for Robiola’s, including the Robiola Bosina. The Langherino, like many Robiola’s, is a mixed-milk cheese, made with sheep and cow’s milk. The Tomino is a culinary tradition in Piemonte where this simple little cheese is transformed into something far more than the sum of its parts. Though always small as the name implies, the tomino can be any mix of milk. The young forms are covered by a thin bloomy rind which covers a soft, silken interior that is mild and creamy in flavor.
The wheel is small in size, maybe 3 inches across. This seemed like a younger Robiola so the wheel, while soft, was slightly firmer to the touch, with a delicate white rind over a pale hay color. The paste is ivory, oozing and bulging as it warms. The aroma is light and milky with fungal notes, and in flavour is mild and buttery, with a silky mouthfeel, with mushroomy, earthy and buttermilk flavours.
Caseificio dell'Alta Langa's version is dubbed "Langherio", named for the Langhe, Piemonte's agricultural and culinary heart, and is made from a blend of cow and sheep milk. Though the cheese is pleasant as is, the tradition is to flavour them with any number of ingredients, often prosciutto or speck, herbs, radicchio or nuts, and warm them in a pan or under the broiler. As the cheese warms through, the flavors open up and blossom, serving as a rich base, enhancing whatever wrapping has been used. The thin rind barely contains the cheese inside which becomes molten and creamy.