SOTTOCENERE AL TARTUFO

TREVISO

PASTEURISED

TRADITIONAL RENNET

This is a compact smooth-textured and slightly chewy cheese with flakes of truffle mixed into the pate before placing it into moulds. After a little ripening the cheese is washed in brine – helping intensify the sweetness of the curds – then left to dry a little before being rubbed in olive oil and then rolled in spices – including cinnamon, nutmeg and truffle essence. Fine ash cinders are then pressed onto the rind to help retain all the aromatic characteristics.