Made with sheep’s milk pasteurised at 72°C, cooling at 32°-35°C. Cheese cultures are added and mixture is left to ferment, after which
rennet is added and the mixture coagulates. The curd is broken up, drained into moulds and truffle is added to the mixture.
The cheese is then brined and dried in a cold room at 6°C; it will reach the final maturation in a cold room at 8°C for about 120 days.

An ivory coloured, tender and compact cheese. Feels silky in the mouth.The flavour is delicate with more pronounced streaks thanks to the truffle.