Tuma (cheese) facts for kids

Tuma, also known as Toma, is a very fresh type of cheese. It's the first step in making a more famous cheese called Pecorino. Tuma is made before any salt is added and before the cheese starts to age. Sometimes, people eat or sell Tuma at this early stage.

Tuma can be made from sheep's milk, cow's milk, or a mix of both. Long ago, it was only made from sheep's milk. But today, it's common to use cow's milk too.

What is Tuma Cheese?

Tuma is a soft, unsalted cheese. It's made directly from the curd, which is the solid part of milk that separates when cheese is being made. Because it doesn't have salt, Tuma has a very mild and fresh taste.

Where Does Tuma Come From?

Tuma is a traditional cheese from southern Italy, especially the island of Sicily. It's very popular in the inland areas of Sicily.

Why Tuma is Eaten Quickly

Since Tuma doesn't have salt, it needs to be eaten quickly. Salt helps preserve food, so without it, Tuma can spoil in about one to two weeks. It's best enjoyed when it's very fresh!

How Pecorino Cheese is Made

Tuma is the first step in making Pecorino cheese. Pecorino goes through several stages of aging, and each stage has a different name.

Stages of Pecorino Cheese

• Tuma: This is the very first stage, made directly from the curd without any salt.
• Primosale: At this stage, salt is added to the Tuma, and it ages for about one month. "Primo sale" means "first salt."
• Secondo sale: This cheese ages for at least another four months after the "primosale" stage. "Secondo sale" means "second salt."
• Pecorino stagionato: This is the fully aged Pecorino cheese. It has been aged for more than five or six months. "Stagionato" means "aged."

You can eat cheese at any of these stages. Usually, the cheese is called by the name of the last stage it completed.

Tuma in Other Places

In France, and in parts of Italy like Piedmont and the Aosta Valley, there's a type of cheese with a similar name. It's called tomme or Tome in French, and tuma or toma in local dialects. Even though the names are similar, these cheeses are made using different methods than the Italian Tuma.