Ancient Sicilian cheese rediscovered thanks to the passion of Salvatore.
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.
Origin: Italy - Sicily
Raw Material: Low pasteurized cow's milk
Taste: The taste is spicy, long, and intense; the aftertaste is piccante with long hints of animal and nature
Serving Suggestion: Delicious in combination with honey