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TUMA PERSA CHEESE GR 400*

THE EXCELLENCE OF FOOD AND WINE FROM THE SICILY AND BEYOND

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* The weight of the product is approximate and could vary slightly from the one here indicated.

 

 

TUMA PERSA CHEESE GR 400*

euro 17.30 euro 14.71

The Tuma Persa is a typical and very rare Sicilian cheese. The production of this cheese started in very ancient times. The last documents that mention the presence of this cheese are from 1930; after that it seems that the production of Tuma Persa stopped for almost a century to start again very recently in the inner part of Sicily in Sicani Mountains, thanks to a Sicilian cheese-maker who is today the only one cheese-maker to produce Tuma Persa.

Taste, Serving Tips and Wines: The taste of Tuma Persa is sweet and spicy but never salty, with a lasting aromatic aftertaste. It is an excellent table cheese to be consumed with a raw vegetables side dish or by itself at the end of a meal. To taste while sipping a glass of a Sicilian red wine as Nerello Mascalese. Very good also in combination with local white wines.

Weight: 400 gr* Area of Origin: Castronovo di Sicilia, Palermo Province Ingredients: whole cow milk, milk ferments, kid curd, salt Production: the name 'Persa' comes from the way this cheese is produced. After being placed in its contenitor this cheese is 'abandoned' for 8/10 days like if it has been lost or forgotten. The word 'Persa' in Italian means infect 'Lost'. After this phase the produced mould is cleaned out of the cheese, which is abandoned again for 8/10 days more. At the end the cheese is cleaned properly and salted. According to the only cheese maker that produces this cheese today, the cow milk is the milk the best suits the production of Tuma Persa. Appearance: The rind of this cheese is ochre yellow. It becomes darker because it is covered with oil and smashed pepper during the preparation. The texture is compact with rare holes and of a pale yellow colour.

TYPE: TUMA PERSA

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