Tuma dla Paja®

Tuma cheese that, still fresh, was putted in hay ("Paja"as it was used to be called in Piemont) so that, thanks to the curing process, the paste could stay soft and creamy and the crust white and wrinkly. With aromas of fresh cream and hazelnuts. First place at the International Fancy Food Fair of New York, winning the title of "Best Cheese" in 1997.

Pairings

Red medium-bodied wines, structured white, Alta Langa spakling wine.

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