Caciotta al Tartufo (Cow/Sheep) (Umbria) 6/2#
2 Lbs(2 Lbs drained weight)
Price per Each
- Tasting Notes
- Food Pairing
- Nutrition Facts
While most truffle cheeses are little more than a bland paste dressed up by truffle flavor, Caciotta al Tartufo is an exception. It is made with high quality milk in the countryside of Rome. Our producer mixes in generous amounts of these quality black truffles into a sumptuous blend of cow’s and sheep’s milk aged 60-75 days, resulting in superb cheese that’s also a good value.
It makes a good pairing with dry whites or sharp and strong wines such as Merlot.
Pasteurized cow's milk, pasteurized sheep's milk, rennet, salt, enzymes, tuber melanosporum min 0,5%