A mixture of cow’s and sheep’s milk with the addition of thinly sliced truffle.
The cheese is produced using the highest quality black summer truffle which makes its aroma and flavor unique and unmistakable. It is a cheese that does not need to be agedfor a long time. It normally takes 15 to 20 days before it is ready to be marketed. The flavor remains quite light and very tasty, even if flavored with a mushroom with a basically strong flavor and smell.
The Truffle Cheese looks like a fairly large rounded side; the rind is thin, straw-white in color with the presence of truffle flakes. The internal paste, very creamy and crumbly, has a slight hole typical of all caciotta and an unmistakable scent given to it by the same truffle flakes. It should be served at room temperature, then it should be removed from the fridge at least an hour before consumption.
The Truffle Cheese can be used to accompany truffle-based menus, to prepare delicious cold croutons, or melted for hot croutons with homemade bread; it is also interesting as a condiment for baked first courses.