Sottocenere & Truffles (Sottocenare al Tartufo)

Sottocenere & Truffles (Sottocenare al Tartufo)

Sottocenere & Truffles

This creamy, labor-intensive cheese is made of pasteurized cow's milk from the northern Italian region of Veneto.

Aged in a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel, the Semi-Soft paste is laced throughout with slivers of black truffle. Not a lot, just enough so that every bite is infused with the beguiling, heady essence of black truffle.

Delicate, aromatic and unusual, Sottocenere is a silken indulgence perfectly suited to our Rapture Pinot Noir

Sottocenere is originally from Venice, Italy and translates from Italian literally as "under ash", while al tartufo means "with truffles." It is made with raw cow's milk and slices of truffles, then rubbed with the herbs and spices.

After creation, sottocenere is aged in an ash rind as a way to preserve it over a long period without losing flavor. The use of ash as a cheese rind is a tradition in the Venetian region. The ash is also used to convey subtle flavors into the cheese, with a variety of spices (cinnamon and nutmeg, among others) mixed with the ash.

Featured in December 2011 Cheese Club paired with Williamson Rapture 2010 PINOT NOIR.

Sorry, this cheese is only available via special order