Both semi hard sheep milk cheeses from tuscany, italy; both of these cheeses are produced by the milk of garfanin breed of local sheep. But don’t let the cheese menu confuse you! Indeed, these cheeses are very different!

Don’t let the looks of Tuala deceive you—with a yellow pecorino interior and very fragrant, it has a moldy taste and is just a waste of space kind of cheese!

Tuada on the other hand has something to brag about—Gold Medal Winner of the sheep cheese category at the European Mountain Cheese Olympics in Oct 2004, the taste is exceptionally sweet and more flavorful than the later. The middle part is more cheesier and once you get to the rind, its gets a little flaky in texture.

Down with Tuala, Hooray for Tuada! Winner by cheese knockout!