Latteria al tartufo
A variation on the theme of dairy cheeses.
The use of the noble truffle makes the cheese extremely pleasant and flavorful.
The long aging process further enhances its organoleptic qualities.
Characteristics
Region
Milk Origin
Appearance
regular, with a soft and characteristic consistency
Taste
lactic, typical, pleasant and intense
Pairings
Medium-bodied red wines. Chestnut honey, spicy fruit mustard. Rye bread.
Technical specifications
| Milk | cow's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | dry |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 35% Mgss |
| Weight | 3 / 5 Kg |
| Diameter | diameter 30 cm, h 7-8 cm |
| Producers | caseifici della zona di Treviso |
| Whole Cheese Code | n/a |
| Cutted Cheese Code | n/a |
