Caciotta al tartufo is a cheese from the Marche tradition made with cow's milk and sheep's milk, with the addition of pieces of black truffle. The cheese is produced with milk from local farms; the milk is pasteurized and during processing pieces of truffle are added to characterize its flavor and aroma. Caciotta al tartufo is excellent when eaten plain with rustic bread and is recommended to be paired with local red wines. The cheese has an ivory color with black dots from the added truffle, the paste is white and it is a cheese with a short aging period. Also excellent when heated on a griddle. Storage: keep refrigerated, cover the cut part with a cloth. Processing: the milk is pasteurized, pasteurized rennet is added, the formed curd is broken and once the paste is created the truffle is added. The cheeses are aged for less than a month before being sold.
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Caciotta al tartufo is a cheese from the Marche tradition made with cow's milk and sheep's milk, with the addition of pieces of black truffle. The cheese is produced with milk from local farms; the milk is pasteurized and during processing pieces of truffle are added to characterize its flavor and aroma. Caciotta al tartufo is excellent when eaten plain with rustic bread and is recommended to be paired with local red wines. The cheese has an ivory color with black dots from the added truffle, the paste is white and it is a cheese with a short aging period. Also excellent when heated on a griddle. Storage: keep refrigerated, cover the cut part with a cloth. Processing: the milk is pasteurized, pasteurized rennet is added, the formed curd is broken and once the paste is created the truffle is added. The cheeses are aged for less than a month before being sold.
| Energy (kcal) | 349 |
| Carbohydrates (g) | 0.26 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 28 |
| of which Saturates (g) | 19.07 |
| Protein (g) | 24 |
| Sale (g) | 1.08 |
