Pecorino al Tartufo

Region: Tuscany, Italy
Milk: Raw Sheep Milk
Texture: Firm

From Tuscany, this sheep’s milk pecorino cheese is studded with slivers of black truffles from the area between Volterra and San Miniato. It has a pleasing musky, earthy flavour which makes this cheese delicious for shaving over pastas and salads. Try a thin slice under the broiler atop a grilled steak in lieu of truffle butter!

It is ideally accompanied by cured meats and a Valpolicella Classico Ripasso red wine, a Barolo or Chianti. It is classically served with wild boar or pork.