Made in Sicily. Limited quantities. The name comes from how it is made. “Persa” means lost. Just after being moulded, the Tuma Persa is “abandoned” for 8 to 10 days. After this time, the cheesemaker quickly removes any mould and leaves it again to rest for 8 to 10 days. Then the cheese can ripen for 6 months. The cheeses are finally washed, salted and rubbed with oil and ground pepper. The result is a cheese with a ochre yellow rind and supple pâte, dense but easily broken. The taste ranges between sweet and spicy, without ever being salty, with a long aromatic finish reminiscent of blue cheese.