Made with sheep's milk pasteurized at 72°C, cooled to 32°-35°C, starter cultures are added, and the cheese is left to ferment. Rennet is added and coagulation occurs—the curd is broken, poured into molds, and truffle paste is added. It is then stewed, salted in brine, dried in a cold room at 6°C, and aged at 8°C for 120 days. Ivory color, tender and firm texture, silky smooth on the palate, and delicate aroma with more pronounced truffle notes.

Weight: 350 g (12.35 oz)
Shelf Life: 3–6 months
Storage: Refrigerate
Origin: Italy
Diet: Alcohol-free, Vegetarian, Whole Foods
Production: Grass-fed, Locally sourced, No added hormones, No antibiotics, No artificial sweeteners, No preservatives
Aging: 120 days
Truffle: Truffle paste added