Andy Montoya
Tuma cheese is a typical product of southern Italy, especially Sicily, and is a good source of protein, calcium, and other essential vitamins and minerals. It is made from sheep's milk and has a mild flavor and a soft yet firm texture. It is a versatile cheese that can be served in a variety of dishes, such as fried tuma, tuma fritta, or as an ingredient in pizza or chickpea soup. When served as fried tuma, slices of the cheese are breaded and fried until golden and crispy on the outside and soft and melted on the inside. It is best enjoyed fresh and can be stored in the refrigerator for up to a week.
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What You'll Learn
Frying Tuma cheese
Next, dredge each cheese slice first in the beaten eggs, allowing any excess to drip off, and then coat them in the breadcrumbs. Place the breaded cheese slices on a baking sheet and freeze for about 30 minutes to firm them up. This step is important as it makes the cheese easier to fry and helps to create a crispy exterior. Once the cheese slices are firm, heat about 1 inch of oil in a skillet. It is recommended to use an oil with a high smoke point, such as vegetable, peanut, canola, avocado, or sunflower oil.
When the oil is hot, fry the breaded Tuma slices in batches until they are golden and crispy on the outside, which should take about 2 minutes. Be careful not to overcrowd the pan. Once fried, place the cheese on a paper towel-lined baking sheet to absorb any excess oil. Fried Tuma cheese can be served hot or at room temperature, and it is best enjoyed the same day it is prepared to ensure the optimal texture. This fried delicacy pairs well with a full-bodied red wine, such as Nero d'Avola or Syrah, as well as bread and fruits.
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Using Tuma cheese on pizza
Tuma is a Sicilian cheese that is mild in flavour and soft yet firm in texture. It is made with either sheep's or cow's milk and is the result of the first stage in the production of Pecorino cheese, before it is salted and aged. It is similar to mozzarella and can be used in any way that mozzarella can.
Tuma cheese is a great option for homemade pizza. It melts beautifully and adds more flavour than mozzarella. When making pizza with tuma cheese, you can follow the same steps as you would when using mozzarella.
For a Detroit-style pizza, you can try making pizza in a cake pan. If you are unable to find tuma cheese, you can substitute it with mild brick cheese, provolone, or mozzarella.
Tuma cheese is also used in a Sicilian-style pizza called Sfincione, which is a fried pizza that hails from the town of Zafferana Etnea. This type of pizza is typically made with a variety of toppings, including Tuma cheese, and is fried until golden and crispy.
To make fried tuma cheese as a pizza topping, cut the tuma into 1 cm thick slices and use paper towels to pat the cheese to remove excess moisture. Dredge each cheese slice first in beaten eggs, allowing the excess to drip off, and then coat them in seasoned breadcrumbs. Place the breaded cheese slices on a baking sheet and freeze them for about 30 minutes to firm them up before frying. Fry the breaded tuma cheese slices in oil with a high smoke point, such as vegetable, peanut, canola, avocado, or sunflower oil, until they are golden brown and soft and gooey on the inside.
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Storing Tuma cheese
Tuma cheese is a semi-hard cheese with a creamy, white interior and a dark grey-black rind. It is typically made from sheep's milk, although some varieties are made with cow's milk. It is a typical product of southern Italy, especially Sicily, and is often used in cooking. The cheese is produced from the curd of sheep's milk without the addition of salt, which is why it must be consumed within a relatively short time frame.
The aging and ripening process of Tuma cheese can vary depending on the type and the producer. Some Tuma cheese is aged for just a few days, while other varieties are aged for several months. During the aging process, the cheese is regularly turned and brushed to ensure the rind develops properly. The traditional method of making Tuma involves heating sheep's milk to a specific temperature, adding rennet to curdle the milk, and then draining the whey. The cheese is then shaped and salted before being aged in a cool, humid environment.
Today, many producers use modern methods such as pasteurisation and commercial starter cultures, but some traditional producers still use the original techniques. Tuma cheese is a good source of protein and calcium and is lower in fat and calories compared to other cheeses. It has a mild flavour and a soft yet firm texture, making it a versatile ingredient in a variety of dishes or simply enjoyed on its own.
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Tuma cheese substitutes
Tuma is a young, soft, mild-flavoured Sicilian cheese made with either sheep's or cow's milk. It is the result of the first stage in the production of Pecorino cheese, before it is salted and aged. Tuma is typically available at Italian grocery stores, but if you can't find it in your area, there are several substitutes that can be used instead.
Mozzarella is a suitable alternative to Tuma, as it is similar in texture and mildness, and can be used in any way you would use Tuma. In fact, some people prefer it over Tuma for pizza. Primosale and mild provolone are also recommended substitutes for Tuma.
If you're looking for something a little different, mild brick cheese is said to be very similar in flavour and texture to Tuma, and melts well too. Gouda is another versatile option with a smooth texture and mild flavour, and it blends well with other ingredients. Fontina is also mild and creamy, and melts like a dream. Raclette is another creamy, nutty cheese that melts into gooey perfection, and is versatile enough to be used in a variety of dishes. Finally, a classic like cheddar can be used in a 1:1 ratio with Tuma and is likely to be something you already have in your fridge.
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Tuma cheese in soup
Tuma is a young, soft, mild-flavoured Sicilian cheese made with either sheep's or cow's milk. It is the result of the first stage of the production of Pecorino cheese, before it is salted and aged. Because it does not contain any salt, tuma cannot be stored for very long—about one to two weeks at most.
Tuma cheese is a versatile ingredient that can be used in a variety of dishes, including pizza, pasta, and soup. When used in soup, tuma cheese adds texture and flavour to the dish. Here is a recipe for a Sicilian chickpea soup with tuma cheese:
Ingredients:
- Chickpeas
- Tuma cheese
- Dried oregano
- Pasta (optional)
Instructions:
- Prepare the soup by following your preferred recipe or using a pre-made soup base.
- Ladle the hot soup into bowls.
- Top each bowl with a spoonful of diced tuma cheese and a pinch of dried oregano.
- If desired, you can add cooked pasta to the soup before serving.
This soup can be made up to three days in advance without the pasta. Simply cool it completely and refrigerate. When ready to serve, gently reheat the soup, adding more water as needed to adjust the consistency. Then, add the pasta and continue with the remaining steps.
In addition to soup, tuma cheese can also be served as a fried appetizer or snack. To prepare this dish, cut the tuma cheese into 1 cm thick slices. Dredge the cheese slices in a flour coating, followed by beaten eggs, and finally, breadcrumbs. Fry the breaded cheese in batches until golden and serve immediately for the best texture.
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