Descripción

The result of two years of testing, we obtained a cured cheese totally balanced with the truffle in flavor and aroma. A firm, compact cheese with a hard, brown rind and a well-defined, well-defined pleita. It has a buttery, soluble and somewhat adherent texture.

It is a cheese made with truffle from the Italian Piedmont. Despite having tried truffles from other sources, the aroma and flavor were lost in the ripening process. With the Italian truffle we have achieved the optimal result and the excellence we were looking for. It contains 1% of 100% natural truffle, all the ingredients we add to our cheeses have to be as natural as the sheep’s milk we use to make them. For this reason, we avoid oils, concentrates or truffle essences, which in the end make digestion difficult and spoil the flavor of both products.

Cheese sheet

Cheese Sheet in PDF

Tasting: always at room temperature, break the cheese just
under the nose. Truffles are more aromas than flavors. Once
puts it in your mouth, let it warm up between your tongue and palate
to bring out the aromas even more, and start eating little by little
. Ingredients: Raw sheep’s milk, natural rennet, 0.5% truffle (Tuber aestivum vitf), salt and lactic ferments. Origin of the milk: Spain

Maturation: 3 months.