Pecorino Al Tartufo

Pecorino al Tartufo is a Sardinian cheese where there is an abundance of sheep for the milk needed to create this excellent cheese. This richly tasting Pecorino cheese is made with milk from the Maremma breed of sheep known for their milk quality. Each cheese is infused with summer truffles giving it a rich buttery hint of lanolin and undertones of earth and mushrooms. This firm cheese is aged for about six months so that it develops its own character, before a wealth of black truffle is added. It is then aged for a further five months ensuring that the truffle flavour permeates throughout the entire paste and body of the cheese.  The cheeses are also rubbed with vinegar and olive oil during the maturing process which add to the rich, earthy, salty notes. Pecorino (which literally means “of little sheep”) cheese is one of the oldest cheeses from Italy. Several ancient Roman scholars including Plinny the Elder and Virgil made references to cheese production techniques which were very similar to how Pecorino is made today. They say that an army marches on its stomach and the Roman legionnaires famously took Pecorino cheese with them on their travels as it had a high nutritional value and a long shelf life. Pecorino, truffle and honey are possibly the three most perfectly matched food items in existence. Each one brings out the flavour of the others. An earthy Barolo wine pairs well but for an indulgence above no other try pairing Pecorino al Tartufo with a sparkling Prosecco … just wonderful !