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.
Transactions managed with an encrypted protection system.
We ship the same day via express courier. In Europe Delivery in 3/4 working days.
Satisfied or refunded, it's not just a slogan.
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.