La Antigua 33 Tartufo
Maturation: 4-6 months
This cured cheese with white truffle is made with raw ewe’s milk and matured between 4 and 6 months. The truffle is added directly to the milk, giving the raw milk ewe’s cheese unique characteristics. No oils are used.
This cheese is made with White Truffle or Tartufo Bianco, the best truffles from Italian Piedmont. The maturation process allows for the aromas to enhance as the cheese loses its initial moisture.
2017 Bronze award at World Cheese Awards
2015 Bronze award at World Cheese Awards
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging / 180 days when vacuum packaged
|Energy||1,804kJ / 435kcal|
|of which saturates||26.1g|
|of which sugar||<0.5g|
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