Tuma Langarola is traditional cheese of the Langa area in Italy. In order not to renounce the presence of this sheep's cheese at the daily repast over the year, a drop of cow's milk is added.
Beppino Occelli made use of pasteurized milk. The short maturation time of 15 days resulted in a tuma with a smooth, white crust, a buttery scent and a distinctive flavor.
Tuma Langarola is best served with young red wines. It is also excellent served in summer salads or sliced on hot bread.