Tuma dla paja beppino occelli 240g

"Tuma dla Paja" is a cheese with an ancient history, characterised by its unique tradition of maturing on straw, which gives its texture a distinctive softness and creaminess.

The white, wrinkled rind, often cracked, reveals a deliciously creamy interior that releases a delicate milky aroma and a light hint of hazelnut when tasted.

Awards:

• Oscar "Best Cheese" at the International Fancy Food Fair in New York, USA, in 1997.
• First prize in the Retailer category at Prodotto Food 2018, in Milan.

"Tuma dla Paja" is an authentic taste experience that has conquered palates all over the world, thanks to its artisanal tradition and its internationally recognized excellence.

Our goal is to bring authentic joy and a touch of sophistication into your life.

For this reason, we have thought of you, who appreciate delicious things and have a refined sensitivity for flavors.

"Tuma dla Paja" is exactly what you are looking for: a perfect combination of artisan tradition, excellent quality and a goodness that will make you fall in love.

Don't miss this incredible opportunity to taste a unique cheese in the world. Buy your "Tuma dla Paja" now and take a culinary journey towards excellence.

The cheese village

Beppino Occelli has recovered Valcasotto, transforming it into a real “Cheese Village”.
The maturing of Valcasotto has a tradition rooted for almost a century: here the cheeses of the Langa and the Cuneo mountains find their ideal cradle.
In the darkness of these cellars, time works together with air and water to bring the cheeses to full maturation, while expert seasoners periodically turn the forms.

Discovering the secrets of an art...

The refinement Subsequently, the best forms are “rewarded” by being transferred to smaller cellars for refinement.
These are long months in which the special microclimate and contact with well 12 woods different they favor the development of mold: white, pink, orange or greenish.
The final flavour of the cheese is thus enhanced and becomes unique.
The rule of the good connoisseur: observe, smell, touch, listen and finally taste. Only in this way is the true gourmet taste served.

Word of the lord of cheeses, Beppino Occelli, who organized a sensory journey into the world of raw milk in the village of Valcasotto, elected as the educational center of theUniversity of Gastronomic Sciences of Pollenzo.

Starting from here... the initiation rite, the mold factory.

A large cellar built into the mountain rock that releases the humidity that the cheese needs in its slow apprenticeship.
When the noble molds have made their appearance, the cheese is ready for another journey: in the darkness of the cellars it matures under the effect of time, the water from the springs, the mountain air and the expert eye of the master maturers.

A natural barricade is then carried out by choosing between 12 types of wood: from beech to apple, from pear to cherry, on which to rest the great crus: Losa, Cusiè, Verzin, Valcasotto, and Valcasotto of Alpeggio, The King's cheese.

Every summer, farmers gave this square-shaped cheese to the House of Savoy as a thank you for granting them the Alpine pastures.Beppino Occelli has recovered the traditional recipe presenting it as the father of Alpine cheeses.

SIZE: approximately 240 grams.