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.
|Aspect:||compact, elastic, yellow paste with small pieces of black truffle and a rind coated in wood ash|
|Taste:||intense, with nuances of the added aromas|
|Serving suggestions:||Aged, red wines. Hot marrow preserve. Homemade bread|
|Milk:||skimmed, raw or pasteurised, cow’s milk|
|Ripening:||at least 60 days|
|Size:||25-30 cm diameter, h. 6-10 cm|
|Producers:||dairies from the Treviso area|