Tuma Persa

The rind of the cheese is initially yellow-ocher color. It becomas darker after treating the crust with oil and ground pepper.
Tuma Persa is produced only in the area of Castronovo di Sicilia (PA).

Organoleptic characteristics

Aspect and texture
Yellow-ocher crust. Soft, compact paste with few holes, white to yellow-straw
Taste
Balanced between sweet and spicy, but not salty, with an aftertaste reminiscent of the blue cheeses
Serving suggestions
Bodied and aged red wines. Wildflower honey. Spicy chutney of pears and quinces. Broad beans, peas and fresh figs. Homemade bread

Technical characteristics

Milk
thermised cow's milk
Production method
artisanal
Paste
pressed
Salting
dry
Ripening
variable
Production period
October-June
Fats
36% Mgss
Weight
7-9 Kg
Dimensions
d. 28-30 cm, h 10-13 cm
Producers
artisanal cheesemakers in Castronovo area
Whole cheese code
2800004
Cutted cheese code
2800007

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