Tuma

TYPOLOGY / Fresh cheese from ovine and/or bovine milk.
INGREDIENTS / Ovine or bovine milk, Rennet, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Cylindrical or rectangular.
CRUST / Gets the basket’s marks.
COLOUR / Clear straw-coloured.
INNER COLOUR AND CRUST / Clear straw-coloured.
HOLES / Thin and small.
STRUCTURE / Elastic and gummy.
SMELLS / Lactic and moderately animal.
FLAVOURS / Mild, lightly tart.
FRAGRANCES / Lactic and vegetal.
TRIGEMINAL SENSATIONS / Absent.
STRUCTURE INSIDE MOUTH / Gummy, roughly strident.
TASTE-OLFACTORY PERSISTENCE / Low.

SALES UNIT / Cylindrical size about 1 Kg, 3 Kg, 5 Kg, 10 Kg, 15 Kg, 20 Kg; rectangular size 3 Kg.
TECHNOLOGICAL ASPECTS / Raw ovine or bovine milk, that originates in two milkings at most, is congealed with lamb’s rennet. The curd is discharged of whey in baskets and rummaged with traditional techniques that require only manual operations.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s withdrawal in 72 hours from sales freeze.
RIPENING / 1 day.
SHELF LIFE / 20 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Vacuum-packed and heated foods bag.
BACH CODING / 6 digits corresponding to start production’s day, month and year.