CHEESES OF THE PIEDMONT REGION OF ITALY
Introduction	Bra Tenero	Bra Duro	Raschera	Castelmagno	Toma Piemontese	Murazzano
About Professor Zeppa	Tuma ‘d Trausela	Gorgonzola	Taleggio	Murianengo	Tomino di Talucco	Montebore
Bruss	Ask Professor Zeppa a question	Cevrin di Coazze	Grana Padano	Toma del Lait brusc	Robiola di Roccaverano	Saras del Fèn

Tuma ‘d Trausela

Characteristics - Tuma ‘d Trausela is a typical Piedmont fresh cheese with cylindrical appearance. The cylindrical shape has a diameter of 25-35 cm, an edge of 4-5 cm and a weight of 0.9-1.1 kg. It is sold fresh, not more than two days old. This product is a fresh curd similar to the ‘Giuncà’ a typical product of Liguria and some Piedmont areas. There is no crust and the dough is white or ivory-white without holes. The texture is very soft, tender, and ‘wet’. The odour is fine and delicate, with trace of milk and cream. The taste is mainly sweet and fine.

Production area - The cheese is produced in the Chiusella Valley near Turin by six artisan cheesemakers

Cheesemaking - Tuma ‘d Trausela is produced only with fresh raw cows’ milk. Freshly produced milk is coagulated at a temperature of 35-37° C by the addition of a small quantity of bovine liquid rennet. Starters are not used. After 40-60 minutes, the curd, without cutting, is collected in moulds. Then the curd is drained for 8-12 hours and the cheese is sold without ripening and salting.

Composition - The composition of Tuma ‘d Trausela cheese is shown in table 10.

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