Chillied Tomini Cheeses
If you know Toma cheese, you’ll know it as a medium to strong mountain cheese with an ash-
black crust. But we also make fresh Tomini, which are mini Tomas that have a real tanginess and
freshness to them. Then, and only in Piedmont as far as I know, we do this recipe which makes
them ‘electric’ or hot by adding chilli. It is very simple and will work with any small whole fresh
cheeses that will fit into a jam jar. Alternatively, you can just make the chilli-flavoured oil and this
can be poured onto soft cheeses like Stracchino, Robbiola and even Philadelphia, but the idea
behind preserving the cheese in oil was not only to flavour it but also to extend its viability.
You can use this recipe to preserve your cheeses in the traditional way, but you can also
make it 3–4 days in advance of a dinner party as a starter, perhaps with some prosciutto di
Parma on the side. The reason for using a jar is that they are easy to store and don’t spill, but if
the cheeses are going to be eaten in a few days’ time, then another type of container will suffice
so long as it is snug – otherwise you’ll need loads of olive oil to cover the cheeses. Adjust the
quantities to suit and allow at least 3 days for the flavours to infuse. Serves 4 as a starter
Ingredients:
4 fresh Tomini cheeses from your local delicatessen
2 red chilli peppers, or more to taste!
2 whole peppercorns
2 juniper berries
1 small bay leaf
a pinch of salt
extra-virgin olive oil
Place the Tomini cheeses in a jam jar, making sure they are snug but not packed in too tightly.
Usually four will fit into a 1⁄2 litre Bormioli preserving jar.
Chop the chillies. There is no need to remove all the seeds unless there is an excessive
amount, as you want the heat to penetrate the oil and the cheese and the seeds can contain
some considerable heat. Put all other ingredients into the jar and top up with the olive oil, gently
shaking the jar to ensure that the cheeses are covered. Use a good olive oil as this is not just
a medium for storing the cheeses but part of the flavour of the finished dish. If wished, other
ingredients, such as herbs, could be added to flavour the oil a little, but the main ingredients are
the cheeses, chillies and oil.
Store in the fridge but serve at room temperature otherwise the oil will be cloudy and thick.
Always serve with good bread and wine, not water, to ‘put out the flames’, and certainly not
with soft drinks or juice!
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
