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Cheese from Italy, Sicilia
Raw whole ewe milk is set in a wooden vat with lamb or kid rennet paste at 34–35 °C in about 45 minutes. The lentil-size curd is pressed by hand into rush baskets, scalded about 4 hours in hot whey and dry-salted once or twice. Its name follows its age, from unsalted tuma to primosale, secondo sale and aged cheese of over 4 months.
| Raw whole ewe milk | Evening milk kept at room temperature plus morning milk; tuma uses one warm milking[pat-sheet][onaf-sheet] |
| Lamb rennet paste, sometimes kid | [pat-sheet][onaf-sheet] |
| Fine sea salt, or saturated brine | [pat-sheet][onaf-sheet] |
| Black peppercorns or chilli flakes (optional) | Added when the curd goes into the baskets[pat-sheet][onaf-sheet] |
| Starter | none; the raw milk's own microflora |
Total time across the recorded steps: 18 days – 8.3 months
What changes: Lamb or kid rennet paste sets the warm milk in a wooden vat
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole ewe milk is set in a wooden vat with lamb or kid rennet paste at 34–35 °C in about 45 minutes. The lentil-size curd is pressed by hand into rush baskets, scalded about 4 hours in hot whey and dry-salted once or twice. Its name follows its age, from unsalted tuma to primosale, secondo sale and aged cheese of over 4 months. Made in 6 steps over 18 days – 8.3 months. The longest step, ripen, takes 8 days – 8 months (Regione Siciliana 2018) and runs at 12–16 °C (Regione Siciliana 2018). Natural microflora of the raw ewe milk does most of the fermenting.
| Main step | 8 days – 8 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 12–16 °CReported[pat-sheet] | Ripen |
It is made across Sicily by a method that is almost always the same. Each stage of salting and ageing has its own name, and the cheeses are scalded about 4 hours in hot whey.
The milk is raw and no starter is used. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet calls it perhaps the oldest cheese of Sicily and dates the first citations to the Odyssey, where Ulysses meets Polyphemus. It lists sources from Homer and Pliny to a 1933 study of Sicilian sheep and pecorino. In the Naturalis Historia, Pliny names the pecorini of Agrigento among the best.
