Sheep Cheese with Black Truffle (Tuber Melanosporum)

The semi-cured sheep cheese with black truffle, Tuber Melanosporum, is handmade and matured for about 2 or 3 months. This medium ripening is ideal to give the cheese the optimum point to achieve the aroma and combination of flavors so characteristic of our black truffle. As it is not pasteurized and we work with raw milk, the cheese has a stronger and more lasting aroma and flavor in the mouth. We present it in various sizes approximately 430gry 900kg.

"The art of eating cheese with truffle"

Our black truffle cheese can be paired with a good wine and enjoyed in good company

It can be kept in the refrigerator, but as it has a medium maturity, we recommend keeping it out of the fridge well wrapped or in a cheese container so that it does not lose its aroma and nuances so present in our cheese.