Pecorino Al Tartufo
An intense, aromatic pecorino from organic Maremma ewes' milk, layered with Stefania Calugia's Bianchetto white truffle for notes of spice and roast garlic alongside the classic sheep's-milk tang.
Cut by hand, so the final weight may vary by a few grams
Italy
Italy's cheese map takes in Parmigiano Reggiano, aged for years in Emilia-Romagna, the blue Gorgonzola of Lombardy and Piedmont, Taleggio's washed rind, Pecorino from Rome, Tuscany and Sardinia, and fresh mozzarella di bufala from Campania.
Pasteurised sheep's milk, salt, rennet, lactic cultures, white truffle (tuber borchii vitt.), summer truffle (tuber aestivum vitt.), aroma
Keep refrigerated below 5°C and eat within a few days of cutting - ask at the counter for guidance specific to this product.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
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