Tomino Boscaiolo

Meet Tomino. It is an Italian cow’s milk cheese of the bloomy-rind variety, similar to Brie and Camembert. However, apparently, after some research, I found that this Tomino cheese is strictly for cooking. Naturally, you can imagine my frustration after eating way too much Indian food and then finding out that I need to cook.

Tomino Boscaiolo in my melting pan
Tomino Boscaiolo in my melting pan

So, I plopped the cheese on the skillet as I was told, melting both sides. Some people even wrap the Tomino in pancetta or prosciutto—pretty much anything that resembles bacon works well. Most people eat this cheese with a salad and nuts, or with bread. 

My next problem, was that despite a recorded 1 hour of research, it seemed as though no one could really offer me an idea of what kind of wine to drink with this cheese. So, I took a step back and considered, what kind of cheese is this and what wines pair well with other, similar cheeses.

A bottle of Merlot
A bottle of Merlot

Because Tomino is a , creamy cheese like Brie and Camembert, I decided to go with a medium red wine, the classic of which being Merlot. However, the caveat is that red wine does not really mix well with rinds, as it produces a bitter flavor—but, as you can see in the next picture, my rind more or less disappeared.

Melty Tomino on bread
Melty Tomino on bread

Regardless, I still had a bitter, very dry taste while tasting this cheese with the wine. The cheese is rather greasy, and also kind of nutty, so in actuality it’s not very similar to Brie or Camembert, despite it’s composition and appearance. I would actually liken the flavor, at least in it’s melted state to something like a cheddar, but with the dry/saltiness of an Asiago.

I imagine Tomino is a great cheese to eat at a restaurant, but preparing it yourself might be too much work for the occasional cheese-eater. Also, I’m pretty sure that Merlot was probably not the best choice—but, I’m not really a sommelier. I kind of would have liked to try it with a white wine, like a Chardonnay or a Sauvignon Blanc.

  • Giampaolo

    Hello, Tomino is a typical Piedmont cheese, you grill it, top with acacia honey and walnuts, serve on top of a mixed lettuces and radicchio salad dressed with Evoo and balsamic and pair with a medium bodied Piedmont wine like nebbiolo langhe, Barbera d’alba or ruche’ di castagnole monferrato. The Merlot that you got is a Mendocino, too much oak and smoke. You needed a cleaner wine with light extract and clean acidity. My 2 pennies…

    • http://johneatscheese.com/ John Proestakes

      Great advice! I still have a lot more to learn about wine.

  • SHep

    I spent 1 1/2 years in the Lake Garda area in eastern Lombardy. I was pleasantly surprised at one of my first lunches at a little Italian restaurant. The plate was a variety of sliced meats, greens & radicchio, and two rounds of melty warmed Tomino cheese. It was found in all markets, either plain or wrapped in prosciutto.

    I agree with Giampaolo’s recommendation of a Nebbiolo wine or my personal favorite – Lugana. Lugana is made from a close relative of Trebbiano grapes. They go hand-in-hand.

    • http://johneatscheese.com/ John Proestakes

      Sounds amazing. I’ll have to see if my wine store has Lugana or Nebbiolo next time I pick up some tomino.

  • Ana

    I live in Milan and eat it wrapped in bacon with bottled iced tea. It’s just fine. Get over it already.