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Trifulìn Cheese from the Langhe


It used to be claimed that the aroma of the truffles penetrated through the earth to the cheeses ripening in cellars dug out in the Piedmont woods. Whether this was true or not, this product (at least in the version aromatised by the precious black tuber) is undoubtedly a recent creation, following the trends of current enthusiasm for truffles in all their forms and guises.

Organoleptic characteristics
Aspect and texture: compact, grainy, yellow paste containing small pieces of black truffle
Taste: delicate with traces of boiled chestnuts, goat and the aroma of black truffles
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Walnut or raisin bread, pasta without red sauces.
Technical characteristics
Milk: skimmed, raw or pasteurised, cow and goat’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least 30 days
Production period: July to November
Fats: 35 % F-Dm
Weight: 0.5 kg
Size: 8-10 cm diameter, h. 7-8 cm
Producers: dairies from the Langhe (Piedmont) area