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Black truffle takes this sheep’s milk cheese somewhere darker.
Earthy, aromatic and wonderfully indulgent, this is a bold addition to the counter for customers looking for something beyond the familiar. Its generous depth and lingering savoury character make even a small serving feel decidedly special.
The rich intensity of matured sheep’s milk provides a beautifully savoury foundation for the distinctive aroma of truffle. Deep, rounded and lingering, every slice delivers an enticing contrast between concentrated cheese flavour and dark, earthy notes.
Give it a prominent place on a cheeseboard alongside figs, quince, toasted almonds or honey. Shave it thinly over scrambled eggs, warm potatoes, mushrooms or fresh pasta, or let it melt into risotto, croquettes, creamy sauces and filled pasta. Try it with roasted cauliflower, fold it into a warm potato purée, or finish grilled leeks with a few fine shavings just before serving.
Pasteurised sheep’s MILK, rennet, lactic cultures, calcium chloride, salt, lysozyme (derived from EGG), black truffle (<1%), extra virgin olive oil and flavouring.