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Customer Reviews (4)

Cacio di Bosco al Tartufo

Generous truffle flakes, buttery aroma.

Quick Overview:

Ivory smooth, shaves abundantly to feathery strips. This pecorino preserves the sincere aroma of coveted black truffles.

Quick Facts

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.

The Story

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.

Usage Tips

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.

Full Description
$17.99
/ 8 oz.

shipped with care

×

shipped with care

Your order is guaranteed to be handled with care and shipped with an eye toward ensuring the products arrive as fresh as possible. All of our perishables are packed in insulated, heat-resistant packaging with safe, re-usable ice packs. If you should also order dry goods, we neatly pack them around the other materials, enclosed in a sturdy, corrugated container.

It generally takes one business day to receive and process your order. Shipping speed selected at checkout applies to the time in transit only. The delivery clock starts once the package is picked up by our carriers, not once you submit your order, and there are times when our fulfillment team may hold certain orders to process and ship after the weekend in order to ensure product viability. Please note processing times may be extended during the holiday season.

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Product Description

Ivory smooth, shaves abundantly to feathery strips. This pecorino preserves the sincere aroma of coveted black truffles.

Quick Facts

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.

The Story

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.

Usage Tips

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.

SKU: CHIT009P

Straight From the Monger's Mouth
Accessible and unique with integrity."" &ndash
Product Reviews
Write Review
  1. Very...
    5

    Posted by Renee Lorton on 13th Sep 2023

    Creamy but not too creamy with balanced truffle flavor.

  2. Opinion of a...
    5

    Posted by Abigail Knox on 6th Jul 2023

    I'm by no means a cork sniffing cheese enthusiast with the palette to detect all the notes of flavors. I don't even know about that many kinds of cheese. But this pecorino is amazing. Great in risotto, eggs, and a secret weapon in my Mac n cheese blend. 10/10

  3. Cacio di Bosco al Tartufo
    5

    Posted by Robert Lippi on 25th Oct 2021

    Bought 8 oz in the Spring to go with a Sangiovese tasting. This stuff is outstanding and a great pairing with Sangiovese. Bought 5 more 8 oz. packages. It’s fantastic!!

  4. DELICIOUS
    5

    Posted by Unknown on 7th Aug 2017

    This cheese is fantastic, bold but not over the top!

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