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 your most discerning customer, 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.
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