Pecorino dei Basilischi al Tartufo (from Basilicata only)

Typical cheese to be used on the table or to be grated, the full flavor of Pecorino dei Basilischi is enhanced by the particular notes buds of the black truffle (Tuber aestivum).

The birth of this cheese is for tradition in Basilicata. Today, however, most of the production takes place in Sardinia. While this above fact, tis specific version is only made in Basilicata.

Organoleptic characteristics

Aspect and texture
White Paste with streaks of black truffle
Taste
full-bodied, powerful, intense, with hints of stable
Serving suggestions
Bodied red wines and aged, sweet wines. Mustard green tomatoes, blueberry jam. black bread

Technical characteristics

Milk
Sheep milk
Production method
Artisanal
Paste
Half-hard
Salting
dry
Ripening
120 - 150 days
Production period
All over the year, depending of availability of sheep milk
Fats
39% mgss
Weight
About 5 Kg
Dimensions
heigh cm 12-13 / diameter cm 20-22
Producers
Farmer in Moliterno (Basilicata)
Codice forma
1113330

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