Wooly Wooly Black Truffle
Spain
$15.00
From the sun-drenched plains of Castilla-La Mancha comes Wooly Wooly Black Truffle, a handsome Spanish sheep's milk cheese threaded with dark ribbons of black truffle. Rich, nutty, and wonderfully aromatic, it brings a little earthy extravagance to the table without losing its rustic charm.
The first bite reveals sweet butter and toasted almonds, followed by the deep, woodland fragrance of black truffle. Its semi-firm texture yields gently on the tongue, releasing layers of savory umami, delicate tang, and lingering creaminess.
This is a cheese that knows how to make an entrance. Serve it in generous wedges with warm country bread and Marcona almonds, or shave it over a steaming plate of potatoes. The truffle provides the drama; the sheep's milk provides the pleasure.
Appearance & Aroma: Golden ivory cheese dramatically marbled with dark black truffle. Rich woodland aromas mingle with toasted nuts, fresh butter, and earthy mushrooms.
Texture & Taste: Semi-firm, smooth, and pleasantly yielding. Buttery sheep's milk richness meets savory umami, roasted almonds, gentle tang, and a lingering truffle finish.
The Spanish Cheese Board: Arrange generous wedges alongside Marcona almonds, ripe pears, fresh figs, and crusty sourdough. A little quince paste offers a lovely sweet contrast.
Truffled Potato Gratin: Layer thinly sliced potatoes with cream, garlic, and grated Wooly Wooly. Bake until bubbling and golden, with the truffle perfume rising from every spoonful.
Wild Mushroom Risotto: Fold finely grated cheese into creamy mushroom risotto just before serving. Finish with parsley and a little good olive oil.
The Ultimate Grilled Cheese: Melt between thick slices of buttered country bread with sautéed mushrooms. Grill until crisp outside and richly molten within.
Soft Scrambled Eggs: Shave over gently scrambled eggs with fresh chives. The warmth releases the truffle aroma without overwhelming the delicate eggs.
Roasted Vegetables: Scatter over roasted cauliflower, asparagus, or golden potatoes. Add fresh thyme and cracked black pepper for a simple, deeply satisfying dish.
Wrap Wooly Wooly in cheese paper or parchment, then place in a loosely sealed container in the refrigerator at 35–40°F. Keep away from strong odors and avoid tightly wrapping cut surfaces in plastic for extended periods.
Remove from refrigeration 30–45 minutes before serving to allow its buttery texture and nutty aromas to develop. Once opened, enjoy within approximately two weeks for the best quality, provided it remains properly refrigerated.
Milk: Made from 100% pasteurized sheep's milk, naturally rich in butterfat and prized for its creamy texture and concentrated flavor.
Origin: Castilla-La Mancha, Spain, a region of golden plains, grazing sheep, and centuries of traditional cheesemaking.
Tradition: Inspired by the character of Spanish Manchego-style cheeses, Wooly Wooly Black Truffle combines buttery, nutty sheep's milk cheese with black truffle incorporated throughout the interior and on the rind.
Production & Aging: Produced using traditional Spanish cheesemaking techniques and matured for a minimum of five months. This aging develops its savory depth and gentle tang while retaining a supple, satisfying texture.
The Cheesemakers: Part of the Wooly Wooly collection from Forever Cheese, this distinctive Spanish specialty celebrates the richness of sheep's milk and the irresistible appeal of black truffle. Made without added mold inhibitors or preservatives.
| Milk | Sheep |
|---|---|
| Texture | Semi-Firm |
| Country | Spain |
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