Tuma Persa is a rare cheese, typical of Monti Sicani, an area very rich and fertile of an altitude of about 700 meters. It takes the name from the maturing process: the cheese is abandoned 8-10 days, then washed and abandoned again for 8-10 more days before being brushed, washed and salted.
The final process is called curatina: the wheels are cured with olive oil and milled black pepper, then seasoned for 3 to 8 months. Tuma Persa is produced today only by one cheese maker, Salvatore Passalacqua.
The production is according to a recipe Salvatore discovered in a forgotten cheese hand-book, dated back in 1930's.