Pecorino with Truffle shape of 550 gr
Pecorino with Truffle
The Pecorino with Truffle it is a massive cheese infused with a good amount of black truffle. The white crust studded with truffles contains a perfectly balanced structure with an intense scent of truffles that will hardly leave you indifferent.
The Pecorino with Truffle it is produced in Tuscany, according to a millenary tradition where artisans of other times make typical cheeses, renowned all over the world.
Professionalism, respect for raw materials and Tuscan dairy traditions, give life to a pecorino of absolute quality.
The Pecorino with Truffle it has a compact, white or slightly yellow paste, sprinkled with black truffle. A sweet pecorino that is characterized by an intense flavor that tastes of the earth - the result of the perfect marriage between the sweetness of sheep's milk and the unmistakable taste of truffles, also enhanced by a seasoning that can vary from 40 to 60 days.
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This Pecorino al Tartufo is produced using only fresh pasteurized sheep's milk, Volterra salt, rennet, lactic ferments and of course, "real" black truffle.
The crust, white or very pale straw yellow in color, is soft and studded with truffle nuggets, small pieces that are also found inside the light and compact paste.
The structure of this pecorino with truffle is very balanced and is the result of careful maturation that varies from 30 to 60 days.
We can define this pecorino a "meditation" cheese due to the exceptional flavor that distinguishes it: the intense and aromatic notes of the truffle, in fact, blend perfectly with the sweetness of sheep's milk, in an unrepeatable marriage of flavors that explodes in mouth from the first taste.
It is a cheese that can be eaten at any time of the day, from an aperitif to the end of a meal, even passing through a refined tasting. Present it cut into strips or slices not too thin, and accompany it with a good glass of red wine: you will make all your guests happy. Even the most demanding and with a "gourmet" palate
I want you to know that the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.I will never stop repeating it, I recommend before tasting it, remove it from the vacuum and leave the form out of the fridge for more than 2 hours, so you will fully enjoy all the aromas, a bit like wine, it must be allowed to oxygenate, trust me.
Curiosities about the truffle
If we were to identify a word that embodies all the charm of this mushroom or tuber - yes, because his majesty the truffle is nothing more than a kind of mold of the order Pezizales, a family of Tuberaceae - it's a mystery.
The truffle is the son of the darkness that hides under the earth, sheltered by the roots of the trees. It cannot be cultivated, it can only be sought, and if lucky, found. Even the origin of its name is shrouded in the most mysterious darkness: its etymology has been debated for centuries by linguists who eventually came to the conclusion that the word "truffle" derived from the term territùfru, from late Latin terrae tufer(earth outgrowth), where tufer would be used instead of tuber. Recently, however, Giordano Berti, historian and founder of the Historical Archive of the Truffle, has shown very convincingly that the term truffle is of medieval origin and derives from earth tufule tubera, a wording that appears in the Tacuinum sanitatis, illuminated naturalistic code dating back to the fourteenth century.
Whatever the origin of its name, however, the truffle was known since the time of the Babylonians, who searched for it under the dunes of the eastern deserts. Its fame reached the Greeks and Romans, who admired it to such an extent that they attributed divine qualities and exceptional properties, especially aphrodisiacs, by virtue of which it was dedicated to none other than Venus, the goddess of love.
During the Middle Ages, however, it experienced a long period of oblivion: it was completely ousted from the tables of noble and powerful, because it was believed that it contained deadly scents, but above all that it was the food of witches. It therefore survived only in popular and traditional cuisine.
We will have to wait for the Renaissance to find it again in vogue, where it will triumph at the banquets organized by Lucrezia Borgia and Caterina de 'Medici.
Among the most recent historical figures linked to the truffle there is also Camillo Benso Conte di Cavour who used to use it as a powerful diplomatic lever. Among literati he was praised by Alexandre Dumas, who calls him the sancta sanctorum of the table. Lord Byron always kept one on his desk because he was convinced that the odorous scents of the truffle stimulated his poetic creativity.
Pasteurized sheep's MILK, Volterra salt, 0.40% truffle (Tuber Aestivum Vitt., Aroma), rennet, enzymes and preservative, surface treated E235.
Store from + 2 ° to + 10 ° C.