Pecorino Truffle Casco di Bosco

This is one of those cheeses that you instantly fall in love with once you have tried - self control will no longer exist! The perfect combination of pecorino and a white truffle that has a distinct perfume.

The pecorino with truffle, Cacio di Bosca produced by Il Forteto is a cheese made with pasteurised ewe's milk, of Tuscan origin, embellished with bianchetto truffle. Matured for a minimum of three months, this cheese has a hard, dense texture that can, at times, be a little dry and slightly crumble. At first you will notice a slightly sweet and sour taste and the unmistakable flavour of ewe's milk, which is enhanced by the aroma of the truffle - A combination that dances harmoniously together.

Il Forteto is an agricultural co-operative which was founded in 1977. Nowadays it consists of 72 members, including workers and producers and over 80 employees. Over the years the co-operative has focused on the production of fresh and aged cheeses, and it is recognized as one of the most important dairies of the Consortium of Production of PDO Pecorino Toscano produced on a company-owned area of 600 hectares in the hills of Mugello, between Vicchio and Dicomano.

Country of origin: Italy
Region, town: Tuscany
Source of milk: Pasteurised Sheep's milk
Texture: Hard, dense, oily, at times crumbly
Flavour: burnt caramel, fruity, nutty, salty
Aging Time: Minimum 36 weeks

Serving suggestion: This cheese can be served as an aperitif, as an appetizer or at the end of the meal, accompanied by other cheeses, charcuterie, honey or jams and toast, mixed through a salad or topping a pasta or risotto.

Wine Pairing: Pair with Sangiovese, Pinot Grigio, Pinot Noir

*All our cheeses are cut by hand so the weight may vary slightly :)