DESCRIPTION

This Venetian delight's name literally means "under ash."  Sottocenere has a grey exterior rind made up of ash mixed with herbs and spices much like with a French Valencay.  With flecks of Italian truffle sprinkled throughout its pasty interior, it has a semi-soft texture and delicious umami flavor.

 

ORIGIN

Italy

 

MILK TYPE

Cow

 

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.

 

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate
  • By Cheese Type - Kunik and Cave-aged Emmenthal.
    • By Origin - Taleggio and aged Cheddar (drizzle some dark balsamic over it).
• Pairings - a glass of sparkling wine, some Italian black truffle honey, cherry tomatoes in sunflower oil, sourdough bread and some almonds.

 

SUBSTITUTES

Truffle Gouda, Morbier or Fontina Val d'Aosta with black truffle oil drizzled over it.

 

INGREDIENTS

Pasteurized cow milk, rennet, salt, black truffle, cinnamon, nutmeg, licorice, fennel, cloves, anise, white truffle oil, rennet (animal)