Tuma Persa is extremely flavorful, but not salty. Made from raw cow’s milk, it has an earthy taste with a sharp finish. The rind is coated with crushed peppercorn, which further adds to its complex flavor. T
The Tumazzu cheese is produced with cow’s milk or mixed with sheep’s milk.
This cheese is surely one of the oldest and most appreciated of Italian cheeses. Rich in precious nourishing elements, it is a flavorful and easily digestible cheese.
Pecorino Nero is semi-hard in texture and ivory colored in appearance and is covered with a thin black wax coating. This cheese was traditionally made using dark ash and olive sediment to create its coating. This cheese is aged for three months with a nutty an salty flavor and a rustic and herbaceous finish.
Fior di Capra is an soft goat's milk cheese with a delicious mellow flavour.
Typical Sicilian cheese from cow called drunk cheese, matured in wine nero d'avola on white background
Typical Sicilian cheese from cow called drunk cheese, matured in wine ZIBIBBO on white background