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Latteria al tartufo


Variation on the theme in the cheese dairy. The use of noble truffle cheese makes a very pleasant and tasty.
The long ageing enriches its organoleptic qualities.

Organoleptic characteristics
Aspect and texture: regular, smooth texture and distinctive
Taste: milky, typical, pleasant and intense
Serving suggestions: Medium-bodied red wines. Chestnut honey, mustard, spicy fruit. Rye bread.
Technical characteristics
Milk: cow’s milk
Production method: artisanal
Paste: cooked, pressed
Salting: dry
Ripening: 60 days minimum
Production period: all over the year
Fats: 35% F-DM
Weight: 3 to 5 Kg
Size: l 30 cm, h 7-8 cm
Producers: dairies in Treviso area