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Fresh soft Italian cheese; rich in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Tomino fresco cheese (60 g) has 171 calories. That works out to 285 calories per 100 g. It contains 1.1 g of carbs, 10.1 g of protein, 14.1 g of fat and 0 g of fiber. Its 0.7 µg of B12 covers 28% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
171
KCAL / 60G
Carbs
1.1g
· 0% DV
Protein
10.1g
· 20% DV
Fat
14.1g
· 18% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 24% · Fat 73%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 171 kcal | |
| Total fat | 14.1 g | 18% |
| Saturated fat | 8.88 g | 44% |
| Trans fat | 0.48 g | |
| Sodium | 372 mg | 16% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 10.1 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 171 kcal |
| 0.25 piece (quarter) | 15 g | 43 kcal |
| ½ piece (half) | 30 g | 86 kcal |
| 1 piece (small) | 40 g | 114 kcal |
| 1 piece (large) | 80 g | 228 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (whole) | 100 g | 285 kcal |
| 2 piece (double) | 120 g | 342 kcal |
Calculated from 285 calories per 100 g.
Tomino fresco cheese is a small, soft Italian cheese traditionally associated with Piedmont. “Tomino” refers to a family of cheeses rather than one fixed recipe, so the milk, texture and rind can vary between versions.
Yes, Tomino fresco cheese can be eaten as it is. Its mild, soft texture works well with bread or salad, while heating it is an optional way to make the centre creamy and serve it warm.
Grill Tomino fresco cheese briefly over a hot surface and turn it gently once the underside has browned. Avoid prolonged cooking, which can make the soft cheese leak or lose its shape.
No, fresh Tomino and aged Tomino are different styles. Tomino fresco is soft and mild, while aged versions are firmer and develop a stronger, more concentrated flavour as they mature.
A classic Piedmontese way to serve Tomino fresco cheese is warmed or grilled, sometimes wrapped in speck or another cured meat. It is also served simply with bread or vegetables, especially when eaten fresh.
Some Tomino fresco cheeses have a delicate rind that is meant to be eaten, while others have little or no distinct rind. Remove any packaging or non-edible covering, and follow the product’s serving instructions if provided.
A small, mild, soft cheese that holds together when warmed is the closest substitute for Tomino fresco cheese. The texture may differ, so choose a cheese intended for grilling if you want a similar hot, creamy centre.
Once opened, Tomino fresco cheese should stay refrigerated in a sealed container and be eaten promptly. Because it is a fresh, moist cheese, discard it if it develops an off smell, unusual discoloration or mould.
Yes, you can freeze Tomino fresco cheese, but thawing can make its soft texture watery or crumbly. It is better suited to cooked dishes after freezing than to serving fresh on bread or in a salad.
Yes, some Tomino fresco cheese is made with unpasteurized milk, although other versions use pasteurized milk. Check the package for the specific product; people who need to avoid unpasteurized dairy should choose a clearly labeled pasteurized version.
Vitamins
B12
0.66µg · 28% DV
B2
0.19mg · 15% DV
Vitamin A
126µg · 14% DV
Biotin
1.92µg · 6% DV
Minerals
Phosphorus
180mg · 26% DV
Calcium
252mg · 25% DV
Sodium
372mg · 16% DV
Selenium
7.2µg · 13% DV
Potassium ⭐
57mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 171 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tomino fresco cheese is a fresh, soft Italian cheese, especially associated with Piedmont in the country’s northwest. It is moist and delicate rather than aged and firm, with a mild, milky flavour and a creamy texture. The name distinguishes this fresh style from firmer tomino cheeses.
In Italy, it may be served plain as an antipasto or alongside salad; some versions are briefly grilled until warm and soft. It also works on a simple cheese board or with crusty bread. Tomino fresco cheese provides protein and calcium, while also being relatively rich in fat. Pair a modest portion with vegetables or a crisp salad for a balanced plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
8.88g
MONOUNSATURATED
3.72g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.