Product Reviews and Ratings - org.apache.xml.dtm.ref.DTMNodeIterator@18a2828 - Tuma de la Paja by Beppino Ocelli from igourmet

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(based on 2 ratings)

Located in: Cheese, ALL Sheep

Thanks to his hard work and his dedicated passion, Beppino Occelli has been able to follow the evolution of taste in the sector since he initiated his activity in 1973. In some cases he has even anticipated his times, first of all in the production of butter, obtained strictly from the best cream, but also in the production of cheese: from the renowned Tuma dla Paja to the exclusive Escarun, unanimously acclaimed to be an authentic and incomparable delicacy. He relishes in the discovery of flavour; at one time he also dealt in white truffles. His personal history is rich in intuition, projects and satisfaction, but also in sacrifice and misunderstandings caused by the imposition of industrial logic and the cultural impoverishment of the mountain and the countryside. The Beppino Occelli story is explainable through his deep and lasting love affair with his native territory. He knows every nook and cranny and is entirely convinced of the enormous potential of the land.

In times gone by, at the end of the harvest in the farmhouses of the Langa, it was customary to place a fresh ‘tuma' to mature under straw (“paja” in the Piedmontese dialect). The resulting cheese was soft and creamy with a white, wrinkled crust. The recipe has been revived by Beppino Occelli who has chosen to call it Tuma dla Paja. The delicate aroma of sheep's milk, its soft texture and the delicate scent of hazelnuts are the characteristics of this excellent cheese. Beppino Occelli suggests accompanying the cheese with a full bodied white wine or a smooth red.

Made from sheep's milk.
Photo depicts whole 10 oz. form of cheese.
1st prize “BEST CHEESE” at the International Fancy Food Fair in New York USA, 1997.
We suggest enjoying within 7-10 days.

More information for the Tuma de la Paja by Beppino Ocelli

Review Snapshot®

Avg. Customer Rating:

5 stars

(based on 2 reviews)

A great soft cheese.

By Endel Bendel

from Spencer MA on 7/20/2008

Pros:

Buttery, Complex, Consistent not runny, Creamy, Flavorful, Nutty, Rich, Smooth

Cons:

none at all

Best Uses:

After Dinner, Excellent for omelets, Hors d'oeuvre, Melted

Describe Yourself:

Foodie, Fromage-ophile, Health Conscious, Lots of experience, Oenophile, Very refined tastes

Bottom Line:

Yes, I would recommend this to a friend

Comments about Tuma de la Paja by Beppino Ocelli:

I will continue to order and eat this cheese.
Compared to its French cousins, Brie and Camembert, it is fresher, grassier, slightly peaty, softer nose.

Exquisite!

By el gran queson from glendale, az on 6/14/2008

Pros:

Creamy, Flavorful, Rich, Smooth

Best Uses:

With Wine

Describe Yourself:

Cheese enthusiast, Foodie

Bottom Line:

Yes, I would recommend this to a friend

Comments about Tuma de la Paja by Beppino Ocelli:

We are primarily a Spanish cheese eating family, but regularly venture to try other items that seem promising. Well this little gem didn't last the weekend. We ate it accompanied with a nice quality Rioja (the adults, that is) and what a multi-dimensional taste sensation! The cheese is glorious on its own with a bit of crusty bread, but the wine brought out a delicate, almost floral grassiness under the otherwise assertive but smooth flavor. Our spoiled rotten kids murmured "mmmmm...." and kept asking for another nibble. In sum, a symphony for the tastebuds. Pastoral paradise, do try.

Customer Reviews about the Tuma de la Paja by Beppino Ocelli at igourmet