Tufin with Truffle
Produced in a limited area of the province of Cuneo, Piedmont. A high grade cheese that is aged in a cave for about a month and has the aroma of black truffles. Since it is aged in the cave for about a month, the tuff stone "Tufo" in the cave is the origin of the cheese name. The surface is wrinkled, with ivory white near the center of the fabric and amber yellow towards the outside. Although it is a semi-hard cheese, the inside is very brittle and is spotted with truffle fragments. You can feel not only the aroma of black truffles, but also the aroma of rich grazing milk and the aroma of soil. A unique flavor reminiscent of herbs lasts for a long time.
Average nutritional values per 100 g
Mixing milk from different animals is very common in mountainous areas to supplement the yield, or to soften the particular smell of sheep or goat milk. This method gives a variation in ingredients, nutrients, taste and aroma – resulting in new types of cheese.
Soft ripened cheeses are produced by adding and growing white mold on the cheese surface. The enzyme produced by the mold breaks down the protein from the outside to the inside, giving it a soft, creamy taste.
In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.
¥ 900 incl. tax