Artisan sheeps cheese with black truffles

Sheep cheese with black truffle (Tuber melanosporum Vitt.). Half piece of approx. 250 gr. or whole cheese of approx. 500 gr

Pasteurized sheep's milk, truffle (Tuber melanosporum Vitt.), salt, rennet, calcium chloride, lactic ferments, egg lysozyme preservatives and virgin olive oil in rind. Matured fatty.

Characteristics of Sheep cheese with black truffle

• CURING - 30 days
• PASTURE - Compacted by hand. Firm and semi-soft, with truffle shavings.
• RIND - Very thin with truffle spots.
• TEXTURE - Firm and semi-soft with small mechanical eyes.
• SMELL - Mild lactic, spicy sweet balanced and assembled with truffle.
• TASTE - Aromatic acidity, reminiscent of dried fruits. Subtle background of black truffle.