Pecorino al tartufo striato

Pecorino cheese and truffles in this area of ​​Italy are a combination that always works . In this case , the dairyman wanted to recreate a design using the vegetable ash in order to obtain a streaky effect once the cheese is cut

Organoleptic characteristics

Aspect and texture
round shape, crust treated with oak powder. When cutted a nice streak of truffles and vegetable ash appears.
Taste
intense and persistent aroma of truffles, aromatic but not spicy
Serving suggestions
honey, medium-bodied red wines

Technical characteristics

Milk
pasteurizad full fat sheep's milk
Production method
artisanal in dairy
Paste
white, compact and striated
Salting
dry
Ripening
about 60 to 90 days and more
Production period
annual
Fats
33,3% F-dm
Weight
3000 g
Dimensions
diameter 20 cm, h. 10 cm
Producers
cheesemaker Emilian Apennines
Codice forma
4500025
Codice tagliato
4500026

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