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Winter truffle waits until the finish to reveal its magic.
A cheese that refuses to let truffle steal the opening scene. The rich character of raw Manchega sheep’s milk arrives first, followed by an elegant wave of natural winter truffle, nuts, spices and delicate notes of cake. Complex, surprising and impossible to forget.
Sierra La Solana Truffé reverses the familiar idea of truffle cheese. The flavour of the cheese remains at the centre, while natural black winter truffle emerges slowly and elegantly across the palate.
Its intense yet clean aroma introduces a smooth, buttery texture with remarkable solubility. Lactic flavours and balanced acidity develop into clean animal and fruity notes before nuts, spices and subtle sweetness appear in the finish.
Serve it in generous wedges on a premium cheese board, shave it over warm eggs or mushrooms, or pair it with a full-bodied wine. The gradual arrival of the truffle gives restaurants and delicatessens a tasting story customers will remember and want to share.
Made by hand from raw Manchega sheep’s milk and matured for a minimum of three months, it has earned Gold at Gourmets 2022, CMF 2023 and the World Cheese Awards 2023/24, following Silver at the World Cheese Awards 2018/19.
Raw sheep’s milk, natural lamb rennet, natural black truffle (Tuber melanosporum), salt and lysozyme (derived from egg).