Tuma Persa Cheese from Sicily

Size 1,6 kg
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This is the "pasture-raised" version of tuma persa: it is made with milk from animals fed exclusively on grass, which gives the paste its characteristic yellow color in the cheese.

The name "tuma persa" comes from the fact that this cheese was once produced in large quantities, but was then forgotten. In recent years, however, tuma persa has been rediscovered, and today it is once again one of Sicily's most popular cheeses.

  • Milk: cow
  • Type: soft
  • Texture: compact
  • Rind: Natural
  • Color: yellow-ochre
  • Flavor: sweet and spicy
  • Aroma: blue cheese

This cheese pairs well with full-bodied and aged red wines, wildflower honey, spicy pear and quince mustard. But it also goes well with broad beans, pea cream and fresh figs on homemade bread during a summer brunch.


Sicily ITALY


Tuma Persa Cheese


1,6 kg

When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.

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