Trifulin

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
Dimensions
8-10 cm diameter, h. 7-8 cm
Producers
dairies from the Langhe (Piedmont) area
Codice forma
n.d.
Codice tagliato
n.d.

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