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Casearia Passalacqua - Castronovo di Sicilia (PA)

  • Casearia Passalacqua - Castronovo di Sicilia (PA)

Tuma Persa is a rare cheese, typical of Monti Sicani, an area very rich and fertile of an altitude of about 700 meters. It takes the name from the maturing process: the cheese is abandoned 8-10 days, then washed and abandoned again for 8-10 more days before being brushed, washed and salted.

The final process is called curatina: the wheels are cured with olive oil and milled black pepper, then seasoned for 3 to 8 months. Tuma Persa is produced today only by one cheese maker, Salvatore Passalacqua.

The production is according to a recipe Salvatore discovered in a forgotten cheese hand-book, dated back in 1930's.