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Grey pearl


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.

Organoleptic characteristics
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
Technical characteristics
Milk: skimmed, raw or pasteurised, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least 60 days
Production period: annual
Fats: 40% F-Dm
Weight: 3-7 kg
Size: 25-30 cm diameter, h. 6-10 cm
Producers: dairies from the Treviso area