Truffle Pecorino
A Tuscan semi-hard cheese made from pasteurised sheep's milk and studded throughout with pieces of black summer truffle (Tuber aestivum). The wheels are aged for 60 days on wooden boards, turned regularly during maturation — long enough for the truffle's volatile aromatic compounds to migrate through the paste, so that the truffle flavour is not confined to the visible pieces but permeates the cheese itself.
The base is a clean, well-made pecorino — ivory-coloured, smooth-textured, with the sweet, slightly nutty character that sheep's milk gives when handled well. The truffle adds an earthy, fungal depth that sits underneath the sweetness of the cheese rather than overwhelming it. The balance depends on the truffle being distributed evenly through the paste, and here it is — each slice carries both the mild richness of the pecorino and the musky, savoury intensity of the truffle in roughly equal measure.
Black summer truffle is milder and more subtle than its winter counterpart (Tuber melanosporum), which makes it better suited to a cheese like this where the truffle needs to complement rather than dominate. The 60-day age gives the paste enough firmness to slice and shave cleanly without crumbling, while keeping it supple enough to eat comfortably at room temperature.
The rind is treated with olive oil during ageing and is not edible.
Origin: Tuscany, Italy.
Ingredients: Pasteurised sheep's milk, black summer truffle (Tuber aestivum Vitt.) min 5%, organic extra virgin olive oil, salt, rennet, natural flavours.
Allergens: Milk
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Description
A Tuscan semi-hard cheese made from pasteurised sheep's milk and studded throughout with pieces of black summer truffle (Tuber aestivum). The wheels are aged for 60 days on wooden boards, turned regularly during maturation — long enough for the truffle's volatile aromatic compounds to migrate through the paste, so that the truffle flavour is not confined to the visible pieces but permeates the cheese itself.
The base is a clean, well-made pecorino — ivory-coloured, smooth-textured, with the sweet, slightly nutty character that sheep's milk gives when handled well. The truffle adds an earthy, fungal depth that sits underneath the sweetness of the cheese rather than overwhelming it. The balance depends on the truffle being distributed evenly through the paste, and here it is — each slice carries both the mild richness of the pecorino and the musky, savoury intensity of the truffle in roughly equal measure.
Black summer truffle is milder and more subtle than its winter counterpart (Tuber melanosporum), which makes it better suited to a cheese like this where the truffle needs to complement rather than dominate. The 60-day age gives the paste enough firmness to slice and shave cleanly without crumbling, while keeping it supple enough to eat comfortably at room temperature.
The rind is treated with olive oil during ageing and is not edible.
Origin: Tuscany, Italy.
Ingredients: Pasteurised sheep's milk, black summer truffle (Tuber aestivum Vitt.) min 5%, organic extra virgin olive oil, salt, rennet, natural flavours.
Allergens: Milk
