Tuma de Paja Sheep

Tuma de Paja Sheep

Beppino Occelli is recognized as one of the greatest cheese affinators in Italy. In this product, he brings all the Piedmontese tradition from his lands in Farigliano (CN). This simple cow's milk tuma is left to mature on straw, becoming soft and creamy. The edible rind, once cut, reveals all the creaminess of the cheese that sometimes oozes in the truest sense of the word. Very sweet and flavorful with a nice creaminess.

Tuma de Paja Sheep: How is it produced

La Casara Roncolato, Piedmont

This particular cheese was selected by Giovanni Roncolato from the prestigious Caseificio La Casara among the hills of Roncà, under the ancient volcano of Calvarina. In the 1920s in Brenton, Ermenegildo along with his sons Angelo and Romano began the activity of cheese-making. Green pastures that climb to the highest peaks of the Monti Lessini, the Little Dolomites of Verona. Since '64 the dairy has been taken over by Romano, who named it La Casara. This long tradition continues today with his children Giovanni, Gildo, and Letizia and has become one of the most important and refined quality realities in the Veneto and Italian production landscape. Giovanni has been the true promoter of the revival of the DOP veronese Monte Veronese and has especially sought from the beginning to bring young people back to the Veronese mountains to regain the tradition of the alpine dairies. Today La Casara has received multiple awards at international competitions and offers a wide range of cheeses of its own production, including cow, goat, and sheep cheeses. Over time, Giovanni has become a refined selector of cheeses from all over the world, and here we present some of them. La Casara also has its own production of cured meats thanks to the free-range farming in the lands of Brenton, from which the famous and rare soppressa comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.

Ingredients Tuma de Paja Sheep

Nutritional values