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Pecorino al Tartufo
Made in the sheep-filled Lazio countryside, just outside of Rome, this semi-aged cheese is dotted throughout with generous flecks of black truffle. It makes for a delightful flavor combination: the naturally sweet, nutty, gently salty cheese is balanced by the savory, earthy, garlicky taste of the fungi. The semi-soft, springy paste has an oily quality, common among well-made aged sheep cheeses. It will certainly catch the eye of the most discerning connoisseur, and it will make a fine addition to a cheese course. Pasteurized.
Made from pasteurized sheep's milk.
Photo depicts whole 2.5 lb. form of cheese. This item is cut in an 8 oz. piece.