Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from pasteurized sheep's milk and has tiny specks dark truffles scattered throughout its friable pate. It is the perfect marriage of a tuscan pecorino with bianchetto shaved truffle from Norcia, Umbria. The texture is smooth grassy and nutty from sheep’s milk cheese. The taste is a beautiful balance of the sweet, nutty, nearly caramelized pasteurised sheep's milk against the strong aroma of truffle. The balance of flavour is pleasant, delivering a slightly sour, truffle endowed earthy profile. It has a firm, smooth, and oily texture which makes it versatile enough to grate over pizza, pastas and risottos.
The milk for all Il Forteto cheeses is sourced from local farms in the Mugello region of Tuscany and made into cheese within 24 hours of milking. The pecorino is then cave aged for 3 to 4 months. Ivory smooth, the generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won’t overwhelm with too much astringency and ensures an elegant play of the flavours you’re seeking: the title role of black truffle and its beloved chorus, butter and salt.
If you’re looking for a truffle pecorino to grate, this is the one. The barely detectable grain is so fine that it shaves beautifully into long, feather-light strips, making elegant pasta dishes effortless. Try a long, wide cut, like Rustichella d’Abruzzo pappardelle rigate. A good, old-world style butter is the only other thing you need. Black truffles also cling to the warming qualities of spices like cinnamon and nutmeg, so use Cacio di Bosco al Tartufo as a new garnish for your plethora of pumpkin ideas. There’s nothing basic about that.
Pairs well with a Sangiovese or Chardonnay