Caciotta al Tartufo
Caciotta al tartufo is a truffle-flavoured cheese; Umbria’s traditional recipe uses cow’s milk with black or white truffle.
- Regional example
- Umbria
- Truffle in that recipe
- Black and/or white
Adding truffle to the curd
In the Umbrian tradition, truffle shavings are added after the curd is broken and the whey has drained. The curd is shaped in molds, treated with steam, then placed in brine. This soft cow’s milk cheese then undergoes a short maturation.
