Milk: from italian sheep pasteurized, transformed in 24 hours from milking.
Ingredients: Sheep pasteurized milk, rennet, salt, lactic ferments, summer truffle (tuber aestivum)
Characteristics: It’s a cheese with a rush shape and a clear yellow crust; inside it shows a white past with several flakes of black truffle, which shed an intense scent that remembers, combining with milk, the woods where it was born. Its inside paste, very creamy and friable, has the light holes typical of every caciotta cheese and an unmistakable scent given from the truffle flakes.
In the kitchen: Very good to be melted to prepare tasts, or to be tasted with honey, without forgetting to utilize it grated over pasta. To be combined with red wine, with a strong and slightly, aromatic flavor.