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Tumazzu rì Vacca

Its form has a diameter of 30 cm, the height is 20 cm, and the weight ranges between 5 and 20 kg. The crust is rough and the cheese is yellow but the shades vary according to the aging. The aging process can last from 3 to 18 months in fresh environment.  The “cow” type is also produced in many areas of Sicily, essentially in every province of the region.

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Tumazzu rì Vacca

Tumazzu rì Vacca

The Tumazzu cheese is produced with cow’s milk or mixed with sheep’s milk. 

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