Cheese produced with raw cow's milk to which the famous Italian truffle is added. It is matured by the famous cheese master Luigi Guffanti. The taste is delicious and brings to mind milk and cream perfumed with truffle. Cured a minimum of 60 days.
It comes in wedges of 200 grs.
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|Weight||200 grs. aprox.|
|Mature period||Más de 60 días|
|Kind of milk||Pasteurized|
This Italian cheese is produced by artisans in the Venneto region in northern Italy. The method for production of partially skim milk mixed with it the next morning is used.
Its rind is yellowish and the paste is compact, pale yellow, and tends to granulate as the maturation progresses. The presence of fine Italian truffle is perceived in it. This presence makes this specialty which is the truffled cheese version of Latteria cheese a much appreciated seasonal product.
It is a perfect cheese to use as a condiment in pasta, rice, salads, carpaccios, salads or for direct consumption.
The master craftsman Luigi Guffanti selecting leads, maturing and refining cheeses of small artisans from all over Italy since 1876, obtaining an international reputation with their work.
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