Tumazzu di Vacca
zoom_out_map
chevron_left chevron_right

Tumazzu di Vacca Semistagionato

Pressed cheese, from whole raw cow's milk, produced on the Nebrodi by grazing cows. It is another historical Sicilian cheese which has now disappeared and which Cibus is strongly contributing to enhance. Wrinkled rind, white tending to yellow.

The paste of the cheese has a white color tending to yellow.

  • gr. 550 con pepe
  • gr. 500 con pepe
  • gr. 780 con pepe
  • gr. 450 con pepe
€6.86 (tax incl.) €6.60 (tax excl.)
Tax included
notifications_active Last items in stock
Paypal Postepay Visa Mastercard American Express Bonifico Bancario
 Customer ratings and reviews
Nobody has posted a review yet

The cheese paste has a white color tending to straw yellow, with a pasty, compact, elastic consistency, with few holes. Very pleasant and slightly salty flavor.

Salting: dry the day after production

performed by hand on the entire surface of the mold, repeating the operation twice at a distance of about 10 days from each other, then washing with brine when drying phenomena are observed.

Seasoning: The type called Primo Sale is consumed after 20 days from production, while the semi-seasoned type requires a minimum of 2 months. From 4 to 6 months the seasoned type.

Type of production: traditional

Type of cheese: hard pressed paste

Animal species: cow

Type of milk used: whole, raw

Type of rennet: kid's paste

Shape: cylindrical

Side thickness: 10 to 15 cm.

Average weight per cheese: 5,000 kg

INGREDIENTS: Pressed cheese, from whole raw cow's milk.

 Reviews

Be the first to write your review !