Pecorino al Tartufo is an Italian, raw, sheep's milk cheese encrusted with small specks of white and black truffles from the area between Volterra and San Miniato. It is aged for thirty days and pairs well with boar cold meats and a good red wine.
Producer - cooperativa Val d'Orcia
Light beige colour. Light tangy smell, milky and slight animal with hints of truffle. Soft crumbly texture. Milky flavour a bit salty. A hint of truffles, very subtle.