Tuada, which means “cellar” in Italian, is made in Tuscany by the father-and-son team of Bruno and Verano Bertagni. They source milk from several small farms in the region, including milk from the rare sheep breeds Massese and Garfagnina.
Tuada is coated with ash and olive oil and aged for more than 5 months in cellars on beech boards. It has a firm texture and an earthy flavor that is sweet without being overly salty or spicy.
Farm / Company: Caseificio Bertagni/Rogers Collection
Cheesemaker: Bruno & Verano Bertagni
Milk Type: Sheep
Milk Treatment: Pasteurized
Aging: 5 months
Size(s): 6-pound wheel