Made by: Central Formaggi
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.