Cheese made with only cow’s milk pasteurized at 72° with truffle added.
Dry salted , it is dried for 20 days and then ripened in cells with very high and variable humidity to keep it soft and mellow for as long as possible.

Organoleptic characteristics

A soft, elastic cheese that is light ivory in color with a delicate and pleasant truffle flavor.
Ideal to pair with a warm toasted bread or to stir a delicious risotto.