Tuma Persa Siciliana: processing resumed from a text from the 1930s. Our Tuma Persa Siciliana is a cheese with double fermentation for a pressed paste with a unique and pleasant flavor. "Persa" because it is left for about 20 days before being recovered and processed in the same way as Pecorino Siciliano! Weight: 600/700 g. The Tuma Persa Siciliana is a typical and rare cheese produced only on the island of Sicily. The origin of Tuma Persa Siciliana is very ancient: its processing is resumed from a text from the 1930s. The Tuma Persa Siciliana has a very creamy taste, its peculiarity lies in the herbaceous aftertaste! How is Tuma Persa obtained? Tuma Persa Siciliana is obtained from the milking of whole cow's milk with the addition of rennet in goat's milk paste. The Tuma Persa Siciliana cheese is then placed in molds and left to ferment for about ten days. It is thanks to the mold that envelops the cheese that the Tuma Persa Siciliana finally acquires its characteristic and inimitable flavor! But the process is not finished: after the first aging phase, the Tuma Persa Siciliana is cleaned with water and left to age for another ten days. Only after these two steps is the Tuma Persa Siciliana covered to be salted. The result is a soft paste cheese with an ochre-yellow rind, which takes on a darker color when subjected to the "curatina," that is, the coating made with olive oil and ground pepper. Curiosity: why the name Persa? The Tuma Persa Siciliana owes its name to its processing phase, which includes, as previously read, two aging phases, as well as abandonment. The term "persa" in the name is attributed precisely to this phase of "abandonment" of the cheese! Characteristics: Type: double fermentation soft paste cheese. Color: whitish, ochre-yellow rind. Flavor: the Tuma Persa Siciliana has a very creamy taste, its peculiarity lies in the herbaceous aftertaste. It can be sweeter or spicier depending on aging. Origin: Sicily 100% Sicilian 100% Artisan. Traditional Italian agri-food product of the Ministry of Agricultural, Food and Forestry Policies. Treatment: "Abandoned" for about 20 days before being recovered and processed in the same way as Pecorino Siciliano! Gustosi Sentieri: mission. With our Tuma Persa Siciliana, and all the products we offer, we carefully carry on a project of rediscovery of Sicilian products, good and natural. Products born from the commitment, passion, and ingenuity of taste artisans. Our aim is to let you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition! The company, oriented towards enhancing local specialties, considers it essential, in its evolutionary path, to create those typical and traditional productions that risk being lost or forgotten. Our cheeses: our cheeses are the heart of peasant tradition: all cheeses, and in particular Tuma Persa Siciliana, are obtained from the processing of milk coming from small Sicilian farms. Indigenous Sicilian breeds: Modicana cow, Girgentana goat, Maltese and Argentata dell'Etna, Belìce sheep, are among the indigenous breeds from which milk for various cheeses of the Sicilian dairy tradition is obtained. Raw milk cheeses, organic cheeses, Slow Food presidium cheeses, DOP cheeses, historical cheeses, and innovative cheeses. By browsing our selection, you will have the chance to discover Maiorchino, Piacentinu Ennese, Vastedda dell Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Cosacavaddu Ibleo, Scaluni, Tuma Persa Siciliana, caciotte, caprini, and pecorini to discover in every taste, flavors of a rediscovered Sicily! Try our Tuma Persa Siciliana for sale online: all the taste of the best cheese from Sicily on our shop emporiosicilia.it!
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Tuma Persa Siciliana: processing resumed from a text from the 1930s. Our Tuma Persa Siciliana is a cheese with double fermentation for a pressed paste with a unique and pleasant flavor. "Persa" because it is left for about 20 days before being recovered and processed in the same way as Pecorino Siciliano! Weight: 600/700 g. The Tuma Persa Siciliana is a typical and rare cheese produced only on the island of Sicily. The origin of Tuma Persa Siciliana is very ancient: its processing is resumed from a text from the 1930s. The Tuma Persa Siciliana has a very creamy taste, its peculiarity lies in the herbaceous aftertaste! How is Tuma Persa obtained? Tuma Persa Siciliana is obtained from the milking of whole cow's milk with the addition of rennet in goat's milk paste. The Tuma Persa Siciliana cheese is then placed in molds and left to ferment for about ten days. It is thanks to the mold that envelops the cheese that the Tuma Persa Siciliana finally acquires its characteristic and inimitable flavor! But the process is not finished: after the first aging phase, the Tuma Persa Siciliana is cleaned with water and left to age for another ten days. Only after these two steps is the Tuma Persa Siciliana covered to be salted. The result is a soft paste cheese with an ochre-yellow rind, which takes on a darker color when subjected to the "curatina," that is, the coating made with olive oil and ground pepper. Curiosity: why the name Persa? The Tuma Persa Siciliana owes its name to its processing phase, which includes, as previously read, two aging phases, as well as abandonment. The term "persa" in the name is attributed precisely to this phase of "abandonment" of the cheese! Characteristics: Type: double fermentation soft paste cheese. Color: whitish, ochre-yellow rind. Flavor: the Tuma Persa Siciliana has a very creamy taste, its peculiarity lies in the herbaceous aftertaste. It can be sweeter or spicier depending on aging. Origin: Sicily 100% Sicilian 100% Artisan. Traditional Italian agri-food product of the Ministry of Agricultural, Food and Forestry Policies. Treatment: "Abandoned" for about 20 days before being recovered and processed in the same way as Pecorino Siciliano! Gustosi Sentieri: mission. With our Tuma Persa Siciliana, and all the products we offer, we carefully carry on a project of rediscovery of Sicilian products, good and natural. Products born from the commitment, passion, and ingenuity of taste artisans. Our aim is to let you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition! The company, oriented towards enhancing local specialties, considers it essential, in its evolutionary path, to create those typical and traditional productions that risk being lost or forgotten. Our cheeses: our cheeses are the heart of peasant tradition: all cheeses, and in particular Tuma Persa Siciliana, are obtained from the processing of milk coming from small Sicilian farms. Indigenous Sicilian breeds: Modicana cow, Girgentana goat, Maltese and Argentata dell'Etna, Belìce sheep, are among the indigenous breeds from which milk for various cheeses of the Sicilian dairy tradition is obtained. Raw milk cheeses, organic cheeses, Slow Food presidium cheeses, DOP cheeses, historical cheeses, and innovative cheeses. By browsing our selection, you will have the chance to discover Maiorchino, Piacentinu Ennese, Vastedda dell Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Cosacavaddu Ibleo, Scaluni, Tuma Persa Siciliana, caciotte, caprini, and pecorini to discover in every taste, flavors of a rediscovered Sicily! Try our Tuma Persa Siciliana for sale online: all the taste of the best cheese from Sicily on our shop emporiosicilia.it!
