The sheep milk used to produce this cheese is rich and earthy, with an almost lanolin silkiness, which confers a unique and pure white paste to the truffle cheese. Aged for at least 4 months, it has a dense texture which melts in the month. You will discover black truffle veins which gives this cheese both a subtle and rich truffle flavor.
HOW TO ENJOY Perfect on a cheeseboard for its beautiful paste, it pairs well with a Spanish Rioja or a Chablis wine.
