Beppino Occelli | Tuma Dla Paja

In the past this “tuma” was aged on hay, allowing it to become soft and creamy in a short period of time. The white and wrinkly rind often breaks, letting the appetizing creaminess inside be seen, and which, once tasted, is appreciated for its delicate milky aroma and its subtle scent of hazelnuts. FIRST PRIZE FOR “BEST CHEESE” at the International Fancy Food of New York, USA.