Several years ago, a well-respected Sicilian cheese maker named Salvatore Passalaqua moved into his new home in the hills outside Palermo. By some miracle, he found in his new closet a recipe for a cheese that had not been made for over one hundred years. He set out to recreate this cheese using traditional methods and equipment. The resulting cheese was dubbed Tuma Persa, or “Lost Cheese”.

Tuma Persa is extremely flavorful and a little salty. Made from raw cow’s milk, it has an earthy taste with a sharp finish. The rind is coated with crushed peppercorn, which further adds to its complex flavor. The finish is speckled with hints of green and black peppercorn. Take one bite, and you will still be tasting it five minutes later.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1810 kj – 435 kcal Proteine / Protein 30,8 g Carboidrati / Carbohydrate 2,8 g (di cui zuccheri / of which sugars n.d.) Grassi / Fat 33,5 g (di cui acidi grassi saturi / of which saturates 3,4 g) Sale 1,2 g - Origine del Latte: ITALIA – Riferimento affinatore e distributore: Bollo CEE IT 2808/S CE – ITALIA -

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero. Formaggio duro con crosta NON edibile.