Pecorino with Truffle

Pecorino TruffleSmall.jpg

Origin:                       Italy
Region:                      Sardinia
Made by:                   Central Formaggi
Type:                          Hard
Milk:                           Sheep
Milk Treatment:    Raw
Coagulant:                Animal Rennet

This traditional peasant’s cheese has been given an oligarch’s makeover by veining it generously with black truffle.

Characteristics: pale white paste with black marbling; pungent, truffle aroma; flavours of sharp sheep’s milk cut through with earthy truffles and olive oil.

Best with: a deep, full-bodied red wine such as a Chianti or Barolo.