Tuada, which means “cellar” in Italian, refers to the fact that this cheese is matured in cellars with a coating of ash and olive oil for more than 5 months on beech boards. This is a Pecorino (sheep’s milk) cheese produced with the milk of the Garfagnana breed. The taste is exceptionally sweet, considering the long aging process, with an earthy flavor.
The father-and-son team of Bruno and Verano Bertagni hand make cheeses in the mountains of Tuscany, the Alta Garfagnana region. Milk for their cheeses is locally sourced from 17 small farms and include milk from rare breeds of sheep called Massese and Garfagnina. Though Tuscany is most well known for producing exquisite sheep milk cheeses (Pecorino’s), Bertagni also uses cows and goats milk to produce delicately flavored cheeses with exceptional flavor.