Produced since the sixties, the Caciotta Truffle cheese is a specialty of Gubbio and Gualdo Tadino towns.
It is obtained during the autumn period from processing of milk mixed cow and sheep, bred with fresh herbs and dry pastures of the Apennines of Umbria.
Heated to a temperature of about 35-38 ° C, the milk is added to allow the calf rennet coagulation, followed by the breaking of the curd and its separation from the serum phase in which we proceed to incorporate the mass in the truffle grated a proportion of about half a kilogram to 50 kilograms of cheese (10%).
Once seasoned, the mass is put into molds, and then fed to facilitate the final release of the serum, and then salted in brine baths, followed by maturation, which lasts for a period of between two weeks and a month.
After processing the Caciotta Truffle is not shipped in cylindrical form of seasoning small to medium, covered by a crust soft and clear; pulp, straw, has dark areas at the piece of truffle, the truffle scent is so like the flavor that is sweet and fungus at the same time.
To grasp its full aromatic potential is good, before drinking, keep it at room temperature for several hours.
In the kitchen Excellent table cheese, the Caciotta Truffle is simply consumed by itself or in combination with bread, flavor to many culinary preparations.
Production area: Province of Perugia.
Food: Excellent to enjoy the natural or homemade bread, goes well with white wines with good structure, aromatic and intense.