Cheese made with pure sheep's milk and layers of black truffle inside. Yellowish rind and straw inside that allows you to see the truffle in every bite. Its texture is grainy and crumbles when cut. A minimum of six months matures. It gives a lactic flavor with a slightly spicy and with the indisputable aroma of the truffle. It is produced in the Italian region of Toscana.
It served in
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|Flavour intensity||Medium to strong|
|Kind of milk||Raw|
The Pecorino al Tartufo (or Pecorino with truffle) is a fine mature cheese with authentic flavor and powerful aroma of truffle. It is made with pure sheep's milk and layers of black truffle inside.
The Pecorino cheeses are named after the word Pecora, meaning sheep in Italian.
There are four main varieties, all with DOP, Pecorino Romano, Pecorino Sardo, Pecorino Siciliano and Pecorino Toscano.
There are differences in the different varieties of cheese, Pecorino Romano is best known outside Italy, is often used in the kitchen such as Parmesan, is very cured and is quite salty, in the case of Pecorino al Tartufo this salinity is balanced by the aroma and flavor of the truffle.
The Pecorino al Tartufo has a 36% fat, is made from pasteurized whole sheep's milk, and given a round shape to mature with a weight of 5 kilos. Straw yellow color (see the truffle in every bite), grainy texture, it crumbles when cut, and offers a lactic flavor with a slightly spicy finish.
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