Montasio Cheese vs Tuma Persa Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Tuma Persa Cheese is tender, compact and made from cow milk, originating in Italy.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What Is Tuma Persa Cheese?
Tuma Persa, meaning "lost cheese," is a rare cheese from Sicily, Italy, made from raw cow's milk. This cheese is aged for several months, developing a firm texture and a strong, spicy flavor with hints of saffron and black peppercorn, making it a unique addition to any cheese platter.
What's the Difference Between Montasio Cheese and Tuma Persa Cheese?
- Milk treatment: Montasio Cheese (unpasteurized), Tuma Persa Cheese (Thermized)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Tuma Persa Cheese (Tender, compact)
- Rind: Montasio Cheese (natural), Tuma Persa Cheese (Ochre-color, darkens with olive oil and pepper)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Tuma Persa Cheese (8 months)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Tuma Persa Cheese (Sweet and spicy)
Side-by-Side Comparison
| Montasio Cheese | Tuma Persa Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Castronovo Di Sicilia, Between Agrigento And Palermo, Sicily |
| Milk Type | Cow's milk | Thermized whole cow’s milk |
| Milk Treatment | Unpasteurized | Thermized |
| Texture | Elastic to crumbly and hard | Tender, compact |
| Rind | Natural | Ochre-color, darkens with olive oil and pepper |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | 8 months |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Sweet and spicy |
Taste Comparison: Does Montasio Cheese Taste Like Tuma Persa Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Tuma Persa Cheese brings sweet and spicy character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Tuma Persa Cheese's good, peculiarly aromatic aftertaste. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Tuma Persa Cheese leans toward sweet and spicy, not salty or bitter, aromatic aftertaste, balance of mold flavors. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Tuma Persa Cheese at 8 months.
Can You Substitute Montasio Cheese for Tuma Persa Cheese?
In most recipes, Montasio Cheese and Tuma Persa Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect elastic to crumbly and hard bite and body where the recipe calls for tender, compact. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Tuma Persa Cheese brings sweet and spicy notes.
Which Is Better, Montasio Cheese or Tuma Persa Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a tender, compact profile, Tuma Persa Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Tuma Persa Cheese fits dishes calling for sweet and spicy.
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Frequently Asked Questions
Is Montasio Cheese the same as Tuma Persa Cheese?
No, they're distinct cheeses. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Tuma Persa Cheese 8 months.
Is Montasio Cheese similar to Tuma Persa Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Montasio Cheese for Tuma Persa Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Montasio Cheese taste like Tuma Persa Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Tuma Persa Cheese is sweet and spicy. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Tuma Persa Cheese is closer to good, peculiarly aromatic aftertaste.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
What is Tuma Persa Cheese made of?
Tuma Persa Cheese is made from cow milk (thermized), using kid rennet. It's typically aged 8 months. It originates in Italy.
Which should I choose, Montasio Cheese or Tuma Persa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Tuma Persa Cheese is tender, compact.