Tuma dla culin-a

The milk comes from the Roero hill area.

Mon vej

The name derives from a Piemontese dialect term indicating ‘weathered brick’.

Tuma dla culin-a Mon vej

Sola

The name of this raw cow’s milk cheese derives from the Piedmontese dialect term for the sole of a shoe, owing to its wide flat shape.

Testun

The name for this cheese in Piedmontese dialect signifies ‘big head’.

Sola Testun

Fior di tiglio

This is a small cheese made by hand from raw cow’s milk.

Micon

The name of this cheese in Piedmontese dialect means ‘big loaf’ which is what the intact cheeses resemble.

Fior di tiglio Micon

Maggiolina

This is a small, yet very flavoursome cheese with a delightfully soft texture.

Lo strano

The name (‘the strange one’) describes this cheese’s unusually irregular ‘seated’ shape.

Maggiolina Lo strano

Il nobile di campagna

This cheeses possesses a deliciously crumbly texture, typical of some of the Cuneo area’s rarer cheeses.

Tumalin

This ‘little tuma’ is made using raw cow’s milk and vegetable rennet extracted from thistles.

Il nobile di campagna Tumalin

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Tuma dla culin-a
Mon vej Sola Testun Fior di tiglio Micon Maggiolina Lo strano Il nobile di campagna Tumalin