pieces of truffle
A characteristic product of the cheese-making tradition in this area, the Cascinotta is a true Tuma made from sheep and cows milk, good, simple and rustic, slightly aged with a soft consistency. Its most unique quality is in how it is aged, according to old traditions in a tuff cantina where the constant ideal temperature is maintained only by the thick stone walls.
After being salted, each form is placed on cheesecloth. This natural fiber very slowly absorbs only the excess humidity leaving the cheese its natural softness. The Tuma Trifulera follows a similar procedure but is made more precious with the addition of large pieces of black truffle from Alba.
Since both the basic recipe and aging process are the same, the final results are similar in taste and weight, about 400 grams each, and even with the addition of truffles, the classic tuma flavor is not lost.
