Tuma Persa is a cheese made exclusively from cow's milk and aged for 8 months. Its long and aromatic aftertaste evokes subtle hints of blue cheeses. An exceptional feature is its remarkably low sodium content.

Produced from October to June using cow's milk and kid goat rennet, Tuma Persa ferments for around ten days in molds. The mold enveloping the cheese imparts its unique flavor. After the initial aging phase, Tuma Persa is cleaned with water and further matures for another ten days before being dry-salted.

The result is a soft-textured cheese with a yellow-ochre rind, darkening during olive oil and ground pepper curing. The intense flavor varies with age, never less than eight months. Enjoy it on its own or as a flavor enhancer in Southern dishes.