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The lost Tuma


The lost Tuma


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The production method for this cheese has been recovered from a text dating back to the 1930s. A double-fermented cow cheese perfect for a pressed paste featuring a unique and pleasant flavour. We describe it as “lost” because it is aban doned and let it be for about 20 days before being recovered and processed the same way as Sicilian Pecorino. Net weight 1,5 Kg


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