Tuma persa, which means “lost cheese”, it’s a really unique experience.
There’s only one dairyfarm in the world producing this cheese, in Sicily. Its traditional recipe has been “lost” in the tide of times, and recovered recently in a text from 1930.
Lost Tuma unicity resides also in its seasoning: after been put inside the mold it is let to rest for 10 days. Then, after a superficial washing of the rind, it is put to rest for other 8 days. Only then it is salted and brushed from the natural moulds on the rind
The rind is yellow-ocher. It becomes dark thanks to the “curatina”, a process through which the cheese is covered with oil and ground pepper. The cheese paste is soft, compact but easy to crumble, limitedly eyed and yellowish in colour. The flavour stands between the mild and the spicy, never salty, with a long and aromatic aftertaste that recalls the herbal cheeses. The Toma has a notable taste balance and a thick compactness.
Gratin Bleu cheese, made by Caseificio Pier Luigi Rosso from Biella, has been awarded a bronze medal in its league at “118th Nantwich Food Awards”, in England.
This historical and prestigious competition, located inside the Nantwich agricultural show in Cheshire, has gathered this year more than 4000 cheeses, from 24 nations.
It is the most important cheese-related event in England, and one of the biggest in the world.
Gratin Bleu is a semi – hard, very ripe cheese obtained from whole pasteurized cow’s milk and left to acidify, with the addition of selected moulds. The flavour is delicate and buttery and becomes more complex when contrasted with the sharpness of the marbling.
On May 19th Latteria Vo Grande, an historic associate of Gourm.it and producer of Parmigiano Reggiano, won the first prize in a contest organized by Telereggio in collaboration with Bibbiano (Re) administration.
There were 4 wheels of Parmigiano 29 months old “racing” for the first prize; these wheels came from all the Parmigiano production area, so Reggio Emilia, Parma, Modena, Mantova (which is the smallest of all).
Mario Zannoni, from the quality department of Parmigiano consortium and supreme judge of the contest, has evalueded the Parmigiano Reggiano from Mantova, produced by Latteria Vo Grande, as the best one at the sensory test.
Congrats to the cheesemaker Tonino and all the Vo Grande team!
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We wish to thank you for visiting us during Tuttofood 2015. It has been a great exhibition!
Vorremmo ringraziarvi per la Vostra visita presso il nostro stand al Tuttofood 2015. Anche quest’anno l’esperienza è stata una bellissima sfida, piena di ricompense.
At Tuttofood you’ve been tasting:
Al Tuttofood vi abbiamo fatto assaggiare:
* Agrizoo: Organic Parmigiano Reggiano
* Arrigoni Battista: Gorgonzola, Taleggio and more!
* Caseificio Bertagni: Pecorino from Tuscany
* La via Lattea: Soft goat cheese
* Grana d’oro: red cow Parmigiano Reggiano
* Latteria sociale Gonfo: Parmigiano Reggiano
* Latteria Sociale Vo Grande: Parmigiano Reggiano
* Mambelli: Squacquerone and other fresh cheeses from Romagna
* Valserena: Brown cow Parmigiano Reggiano
We’ll be glad to host you at our booth in Tuttofood Milan, from May 3rd to the 6th.
If you still haven’t set a date with us, please contact us!
And if you’re in mood for a tasting, we’ve readied a full schedule!
> May 3rd, 11 am: Parmigiano tasting from Caseificio Gonfo
> May 4th, 11 am: Pecorino tasting by Bertagni
> May 5th, 11 am: Parmigiano tasting from Valserena
> May 6th, 11 am: Parmigiano tasting from Grana D’Oro
Please click on the invite to let us know you’ll be there!
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