christianetrue at earthlink.net
Tue Jan 5 14:35:36 PST 2010
>From: otsisto <otsisto at socket.net>
>Sent: Jan 5, 2010 4:56 PM
>To: Christiane <christianetrue at earthlink.net>, Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: RE: [Sca-cooks] Tuma-tuma-tuma-ay
>Found a comment about tuma
>"Pecorino, as its name implies, is made from sheep's milk ("pecora" meaning
>sheep). It is true that Sicily's sheep population is ever diminishing, but
>in Italian regions, only Sardinia presently raises more sheep than Sicily.
>Like Tuma, Pecorino is sometimes flavored with peppercorns or other spices.
>Made throughout Sicily, where it may be considered the most widely produced
>aged cheese product, it is a favourite for grating over pasta. Its taste,
>though sharp, is often less pungent and dry than that of Caciocavallo,
>despite a distinctive flavour and texture (it crumbles and flakes easily)."
>"Tuma and Primo Sale are known, in some forms, as "Vastedda" in some parts
>of Sicily, such as the Belice Valley. Made from sheep's milk, it is usually
>called Tuma when tasted right out of the mould, Primo Sale when salted
>lightly, and Vastedda when aged slightly longer. Like Pecorino, Tuma is
>sometimes flavored with peppercorns or other spices. Unlike Pecorino, it
>does not age well and is best served with ham, wines and fruits as a table
>cheese. It has a sweet taste not unlike that of Provola, with an equally
>Could one use the same method to make mozzerella to make tuma, using sheep's
>milk instead of cow?
Whee! Actually, both mozzarella and tuma are pasta filata cheeses, so maybe. :-)
And here's a YouTube video on vastedda di Belice making: http://www.youtube.com/watch?v=KvM3vULavrg (vastedda is tuma, as De pointed out already).
This video is awesomely cool.
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