€22,50
€22,50
Truffle Cheese is a fresh product characterised by a short ripening period of about 10 days enriched with black truffle. It reaches the perfect combination between the distinctive and traditional taste of lightly matured cheese and the intense one of truffles. The surface is crossed by tiny truffle pearls that create a special marbled effect: a real treat both for your eyes and your palate given its texture.
This fresh Truffle Cheese has a soft but compact texture and a milky white colour. The aroma is very pleasant and intense and the notes released by the cheese and the truffle are perfectly balanced. The truffle scent can be perceived as soon as it is cut.
Pasteurised sheep’s milk, salt, truffle 0.3%, rennet, selected probiotics.
Pasteurised sheep’s milk, salt, truffle 0.3%, rennet, selected probiotics.
HOW BEST TO ENJOY IT
The best way to fully enjoy its flavour and characteristics is to eat it au naturel, on its own or with some bread or breadsticks. This way is ideal if you are looking for a quick and tasty snack.
Typically the best way to taste Truffle Cheese is to cut it into pieces the size you like. It is the perfect choice to prepare a traditional charcuterie board full of flavour with mixed cured meats such as Pork Bresaola, Cured Ham or Coppa di Parma IGP and Taralli with Extra Virgin Olive Oil.
We also recommend trying it grated or coarsely chopped on pasta, risottos or even savoury pies. It will add a truly rich and unique flavour to your recipes!
As far as wine pairing is concerned, it goes very well with a full-bodied, well-structured red wine or with an aromatic, spicy and floral white wine.
HOW TO STORE IT
It is important to know that this cheese has a fairly long shelf life. For those who love this cheese and eat it frequently, simply keep it in the refrigerator by covering the cut side with cling film. We recommend keeping it in the lower part of the fridge as this is normally the least cold area.
If you see that a slightly darker colour has formed under the film or in the cut area, simply remove it with a knife to safely eat your cheese.
Otherwise, the best way is definitely to wrap your Truffle Cheese in food wrapping paper or a clean cotton cloth. This will protect it from direct exposure to the air but still allow it to breathe.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
