TRUFFLES PASTURA CHEESE
Its elaboration is inspired by the traditional recipe of the Italian Tuscany, that arrived in the area by the hand of the transhumant shepherds. We have added the exquisite black truffle, also Italian, that makes Pastura an even more delicious cheese. Its white, tender, rusty bark holds a delicate, creamy but compact paste, sprinkled with bits of truffle. Their flavors are differentiated and without harmonics, obtaining a cheese of an unique flavor. In the mouth contrasts the sweet flavors of the dough, the earthy aroma of the crust and the delicate taste of the truffle.
CHEESE OF PASTEURIZED SHEEP MILK, MOLDED CORTEZA WITH PENICILIUM CANDIDUM AND BLACK TRUFFLE OF ITALY. IT IS A BALANCED CHEESE, WITH A SOFT MASS, THE INTENSITY THAT SUPPORTS THE TRUFFLE AND THE LACE OF THE eatable CORTEx.perfect harmony AMONG THREE PREDOMINANT FLAVORS: SOFT MASS WITH MILK TOUCHES, THE POWER OF THE BLACK TRUFFLE AND THE SWEET TASTE OF WHITE RUST. HAS A molded cover and boney INTERIOR WITH BLACK TOUCHES, UNIFORM. it has a SOFT smell. IT HAS A LIGHT TEXTURE.
With bread as appetizer.
- 180 gr
- 400 gr.
REFERENCE: PASTURA TRUFA 400
TYPE OF CHEESE: Sweet cheese of fatty sheep with moldy rind and truffle
FATTY MATERIAL: Total Fat 28.13 g / 100
DRYING EXTRACT: Lactic acid: 54.82% m.g. / IS
DIMENSIONS: width: 10cm // high 6cm
REFERENCE: TRUFA PASTURA 180
TYPE OF CHEESE: Sweet cheese of fatty sheep with moldy cover and truffle
FATTY MATERIAL: Total Fat 27.09 g / 100
DRYING EXTRACT: Lactic acid: 54.09% m.g. / IS
DIMENSIONS: width: 7cm // high 5cm
profile of maturation
CURING: 15 days
CONSERVATION AND TRANSPORTATION
USEFUL LIFE: 105 days (preserved in optimum conditions)
PREFERRED CONSUMPTION: 80 days
STORAGE TEMPERATURE: 2º-4º %
RELATIVE HUMIDITY> 80%
CONSUMPTION TEMPERATURE: 20º
- SECOND PRIZE FRANCIACORTA IN BIANCO XXI EDITION 2016, CASTEGNATO
- FIRST PRIZE HARD PASTE SHEEP CHEESE, NATIONAL CHEESE FAIR OF TRUJILLO 2011
- SILVER WCA 2015-16