Truffle Latteria cheese

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

Organoleptic characteristics

Aspect and texture
smooth, soft and characteristic texture
Taste
milky, typical, pleasant and intense
Serving suggestions
Medium-bodied red wines. Chestnut honey, spicy mustard fruit. Rye bread

Technical characteristics

Milk
cow milk
Production method
artisanal
Paste
cooked, pressed
Salting
dry
Ripening
60 days minimum
Production period
all over the year
Fats
35% Mgss
Weight
3 / 5 Kg
Dimensions
diameter 30 cm, h 7-8 cm
Producers
farmers in Treviso area
Codice forma
n.d.
Codice tagliato
n.d.

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