A soft caciotta cheese produced from pasteurised cow’s and ew’s milk, with selekted milk enzymes added. The inclusion of a high percentage content of wihte truffles only (Tuber borchii vitt. o Tuber albidium pico) imbues these cheeses with the unmistakable flavour of this highly-prized tuber.
Excellent as an hors’d’oeuvre and for hot oasted sandwiches, because the heat anhances the aroma of these exquisite tubers.

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