Tuma (cheese)

Tuma is a traditional Italian cheese made from sheep's milk or cow's milk. It is a fresh cheese, meaning it is not aged and is consumed shortly after production. Tuma is primarily produced in the Sicilian region of Italy, but it can also be found in other parts of the country.

History

The history of Tuma cheese dates back to ancient times. It is believed to have been first made by shepherds in Sicily who needed a way to preserve excess milk. The cheese was traditionally made in the spring when milk production was at its peak.

Production

Tuma cheese is made by heating milk to a specific temperature and then adding rennet, a natural enzyme that causes the milk to coagulate. The curds are then separated from the whey, pressed into molds, and left to drain. The cheese is typically ready to eat within a few days.

Characteristics

Tuma cheese is white in color with a soft, creamy texture. It has a mild, slightly sweet flavor. Because it is a fresh cheese, it has a high moisture content and does not keep for long periods of time. It is often used in cooking, particularly in traditional Sicilian dishes.

Varieties

There are several varieties of Tuma cheese, including Tuma Persa, which is made from a mix of cow's and sheep's milk, and Tuma di Trapani, which is made exclusively from cow's milk.

See Also

• List of Italian cheeses
• List of sheep milk cheeses
• List of cow's milk cheeses