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Caciotta Al Tartufo

Caciotta Al Tartufo
Photo Credit: Gli Alti Sapori di Antonio Beniamino
  • Made from pasteurized cow's and sheep's milk

  • Country of origin: Italy

  • Region: Umbria

  • Family: Caciotta

  • Type: semi-soft, artisan

  • Texture: firm

  • Rind: natural

  • Colour: ivory

  • Flavour: mild, tangy

  • Aroma: earthy, pungent

  • Producers: Gli Alti Sapori di Antonio Beniamino

  • Alternative spellings: Caciotta Al Tartufo with Black Truffles

Caciotta al Tartufo is an Italian semi-soft cheese infused with black truffle shavings. It is made using a mix of pasteurised cow's and sheep's milk in the Umbria region of Italy. This exotic cheese is matured for one month during which the truffle and milk combination play a big role in developing the vibrant tangy flavour. Its paste is mild and gentle with a rind dotted with speckles of truffle. The earthy flavours of Caciotta al Tartufo make a good pairing with dry whites or sharp and strong wines such as Merlot.

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