The beautiful, rustic ceiling of the restaurant
Making Tuma, the first cheese
The Tuma is ready!
Tuma with pepper corns, called Pepato
Big Basket of Tuma
Did I mention that all of this wonderful cheese is made from Sheep's Milk?
Lining up for milking, they know the drill
Around the farm, a bare tree with a strange spiky pod (the greenish thing)
Ricotta means re-cooked - Ricotta is the 2nd cheese and is a re-cook of the whey from the Tuma with more milk added. Its almost ready!
This was a great way to spend a day! I learned a lot and got to spend time with wonderful friends. I would definitely recommend this trip to others!
5 comments:
I make my own tuma cheese using liquid rennet and then make ricotta from the whey. Nice pictures!
I came upon your blog doing a google search for Tuma Cheese and I was wondering if you sell Tuma Cheese. I would LOVE to get my hands on some of this stuff!!! Please let me know. Thanks much!
Sophie - Thanks for visiting my blog! Unfortunately I do not sell Tuma Cheese. These photos were taken in Sicily at a workshop I attended to learn more about the process of making Ricotta Cheese.
Wow, how neat Angela! Sounds like a great experience. So, are you a pro at making Ricotta Cheese now? :) Thanks for the reply!
Sophie - I can probably claim to be an expert at eating ricotta, but not at making it! LOL! Honestly, I've never tried on my own. :)
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