COD. 1737 REGION | VENETO PRINT
Cuoro di Tartufo - Moro
INGREDIENTS Cow´s Milk, rennet, salt, black truffle, ash
SEASONING 4-5 months
NOTES This cheese is produced with two different kinds of milk, the morning and the evening milk. This happens because the cow´s morning milk is richer in cream which gives the texture its softness. During the process, several little flakes of truffle, the main characteristic of this cheese, are poured into the milk.
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