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COD. 1737 REGION | VENETO PRINT

Cuoro di Tartufo - Moro

Cuoro di Tartufo - Moro

INGREDIENTS Cow´s Milk, rennet, salt, black truffle, ash

SEASONING 4-5 months

WEIGHT 2.5kg

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.

tel: 020 70705070 - email: info@lacredenza.co.uk

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