Tumazzu di Vacca
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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.

€14.30 (tax incl.) (€13.00 Kg) €13.75 (tax excl.)
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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.


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