Is mainly produced in the area of Talucco, a hamlet of Pinerolo and today in Val Lemina in some very artisanal dairies, it is a fresh cheese made from goat's milk or mixed.
It is generally eaten fresh, within one or two days, but there is also a type of tomino from Talucco known as 'tomin 'n composta', which involves a special maturing process on rye strands, with the addition of pepper and ground herbs.
In this way, it passes from the sweetness of the fresh product to the sharp and spicy flavour of the matured product.