Lamucca al Tartufo

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.


Diameter20×20 cm
Height5 cm
Weight 1800 g
Shelf life180 days from date of seasoning
StorageRefrigerated below 8°C

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