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Cacio di Bosco al Tartufo

Cacio di Bosco al Tartufo
Photo Credit: Cooperativa Agricola IL FORTETO
  • Made from pasteurized cow's or sheep's milk

  • Country of origin: Italy

  • Region: Tuscany

  • Type: semi firm, artisan

  • Fat content: 55%

  • Texture: crumbly and firm

  • Colour: ivory

  • Flavour: nutty, sour, sweet

  • Aroma: strong

  • Producers: Cooperativa Agricola IL FORTETO

Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep's and cow's milk and has tiny specks dark truffles scattered throughout its friable pate. The taste is a beautiful balance of the sweet, nutty, nearly caramelized pasteurised sheep's milk against the strong aroma of truffle. The balance of flavour is pleasant, delivering a slightly sour, truffle endowed earthy profile. It has a firm, smooth, and oily texture which makes it versatile enough to grate over pizza, pastas and risottos.

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