The product
Tuma Persa di pascolo
Ancient Sicilian cheese rediscovered thanks to the passion of Salvatore
Code:
30957
Country of origin:
Italy - Sicily
Type of Milk:
Cow's milk
Weight:
7 kg approx
Minimum order:
1/8
| Description | Low pasteurized cow's milk |
|---|---|
| Appearance | The rind is thin and its color is dark brown; the paste is golden to dark yellow; the texture is coarse grainy and compact |
| Taste | The taste is spicy, long and intense; the aftertaste is piccante with long hints of animal and nature |
| Maturing | At least 8 months |
| Curiosity | Tuma Persa is a registered trademark product of Caseificio Passalacqua |
| Our selection | Tuma Persa is a rare cheese, typical of Monti Sicani, an area very rich and fertile of an altitude of about 700 meters. It takes the name from the maturing process: the cheese is abandoned 8-10 days, then washed and abandoned again for 8-10 more days before being brushed, washed and salted. The final process is called 'curatina': the wheels are cured with olive oil and milled black pepper, then seasoned for 3 to 8 months |
| Suggestions | Delicious in combination with honey |
| Ingredients | Thermised cow's MILK, salt, lamb rennet, lactic ferments. Rind treated with sunflower oil and milled pepper |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 7 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below + 4° C |
| Instructions for use | Rind not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1810 kJ / 435 kcal Fat: 33,5 g of which saturates: 3,4 g Carbohydrate: 2,8 g of which sugars: 0,4 g Protein: 30,8 g Salt: 1,2 g Typical value per 100 g |
The producer
Caseificio Passalacqua - Castronovo di Sicilia (PA) - Sicily
Why we chose them
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
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