Pecorino al Tartufo Striato

Characteristics:
Made with sheep’s milk pasteurized at 72°C, cooling at 32°-35°C. Cheese cultures are added and mixture is left to ferment, after which
rennet is added and the mixture coagulates. The curd is broken up, drained into molds and truffle is added to the mixture.
The cheese is then brined and dried in a cold room at 6°C; it will reach the final maturation in a cold room at 8°C for about 120 days.


Organoleptic characteristics:
An ivory coloured, tender and compact cheese. Feels silky in the mouth. The flavor is delicate with more pronounced streaks thanks to the truffle.