Caseificio Passalacqua - Castronovo di Sicilia (PA) - Sicily

The history of the dairy farm began in the 1980s, when Salvatore Passalacqua, still young, abandoned the family tradition of baking to devote himself to milk production and processing, with the aim of creating a new cheese that emerged from the traditional Sicilian schemes, but in respect of genuineness. At the end of the 90's, the discovery of a small book dated back to 1936, entitled "Sicilian Cheeses", deeply affected his path. This press depicted all the known Sicilian cheeses, except one that was forgotten, which Salvatore decides to bring back to life. The indication in the book was to forget the cheese for a dozen days, taking advantage of the spontaneous fermentations that were created. After some trials, Salvatore finally brought back to life a cheese that has become one of the cornerstones of Sicilian quality cheese making: the Tuma Persa. Today, thanks to an important and constant study and research activity, Salvatore creates the highest quality cheeses capable of recalling the strong link with the land of production