Description:

TUMA LOST - Cheese unique because there is currently only onefamily to produce them unique also for its technology in themaking, combining a tradition that is lost in the mists of time ina study aimed at continuously improving the outcome, because veryrare cheese was now out of the traditional Sicilian cheese. Thefarm that produces Tuma Persa you ref a production technology whichis described on a text of annitrenta. The result was so interestingto start a project for the recovery of this production and for thispurpose has been placed among the deans of Slow Food.

The Tuma Lost was born practically in seasoning. The name seemsto have a direct link with it, given that once it was made in theform, is "abandoned" for 8 to 10 days before carrying out the firsttime is then washed in the mold created and grossly "riabbandonata"for another 8 to 10 days before finally being salty, after havingwashed and brushed very carefully.

In the opinion of the cheese maker that produces cow''s milk onebest suited for this cheese. Sheep''s milk or mixed have producedgood results but not comparable to the experimental ones with themilk of cows.

For the record, there is no evidence of goat milk, because thebreeds raised Mountains Sicani not give acceptable quantities to beallocated to the production of cheese. The crust is yellow-ocher.Becomes dark after the little priest, what cappatura performed withthe olive oil and ground pepper. Pasta is soft, compact tends tocrumble, with little holes, white to yellow-straw color. The flavoris between the sweet and spicy but not salty, with a longaftertaste and aroma vaguely reminiscent of the blue cheese, whichin theory should not be part of the Sicilian tradition. Has anexcellent balance and a remarkable consistency.