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Grey pearl

Product

In the Veneto’s traditions for preserving cheeses, ingenious methods were used which also turned out to have an excellent effect on their flavour.  In this instance, the still fresh cheese is put to dry in wood ash mixed with spices. In the truffle version, small pieces of the black tuber are added directly to the curd.

Caratteristiche organolettiche
Aspetto: compact, elastic, yellow paste with small pieces of black truffle and a rind coated in wood ash
Sapore: intense, with nuances of the added aromas
Abbinamenti: Aged, red wines. Hot marrow preserve. Homemade bread
Caratteristiche tecniche
Latte: skimmed, raw or pasteurised, cow’s milk
Lavorazione: artisan
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least 60 days
Produzione: annual
Grassi: 40% F-Dm
Peso: 3-7 kg
Dimensioni: 25-30 cm diameter, h. 6-10 cm
Produttori: dairies from the Treviso area