Cacio di Bosco al Tartufo
Quick Overview :
Ivory smooth, shaves abundantly to feathery strips. This pecorino preserves the sincere aroma of coveted black truffles.
Country of Origin: Tuscany, Italy
Milk Type/Treatment: Pasteurized Sheep
Rennet Type: Animal
The Flavor Experience
The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won’t overwhelm with too much astringency and ensures an elegant play of the flavors you’re seeking: the title role of black truffle and its beloved chorus, butter and salt.
There are a few different species of truffle, but Cacio di Bosco al Tartufo contains Tuber melanosporum, the black truffle. In the grand scheme of edible fungus, only the white truffle, Tuber magnatum, is more dearly-won. So is this why you don’t find cheeses studded with white truffles? Because they can fetch a higher price elsewhere? No. A white truffle cheese would not taste of white truffle. The aroma of this species is far too fleeting and subtle, and does not survive cooking. The deeper, heartier flavor of the black truffle, on the other hand, is perfectly suited to preservation by, and contribution to, some great, now-favorite cheeses.
If you’re looking for a truffle pecorino to grate, this is the one. The barely detectable grain is so fine that it shaves beautifully into long, feather-light strips, making elegant pasta dishes effortless. Try a long, wide cut, like Rustichella d’Abruzzo pappardelle rigate. A good, old-world style butter is the only other thing you need. Black truffles also cling to the warming qualities of spices like cinnamon and nutmeg, so use Cacio di Bosco al Tartufo as a new garnish for your plethora of pumpkin ideas. There’s nothing basic about that.