Pecorino with Truffle


Savoury. Mushroomy. Decadent.

Origin: Italy, Tuscany

Style and Texture: semi-mature Pecorino

Milk: Ewe

Milk Treatment: Raw

Rennet: Traditional

Drinks: Red wines

Complement with: salami, handmade flatbreads


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Milk for production of Pecorino al Tartufo is raw and comes from Sardinian sheep, a breed noted for their milk quality. The sheep are grazed on pasture from spring until autumn. During the winter their diet is based on hay but they’re never fed silage.  Flavours are rich, buttery with a hint of lanolin, distinct flavour and aroma of truffle with undertones of earth and mushrooms. The Truffle Pecorino pairs well with a Chianti, Barolo or similar red wines.