DESCRIPTION

This Sardinian cheese is aged for about 6 months is stunning with black, marble streaks of truffle branching throughout its pale, white paste.  The golden-hued natural rind is repeatedly rubbed and cured with extra virgin olive oil.  With a robust, earthy flavor and hints of salt this cheese will stand out on any board.  It's unique in being one of the very few sheep's milk cheeses flavored with truffle (most are cow's milk).

 

ORIGIN

Italy

 

MILK TYPE

Sheep

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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SUBSTITUTES

This is a difficult cheese to substitute for but Gouda Truffle or Sottocenere with Truffle are options.  Or try a sheep's milk Pecorino Gran Cru with white truffle oil drizzled over it.

 

INGREDIENTS

Pasteurized sheep milk, summer black truffle, extra virgin olive oil, salt, rennet