Marzolino al Tartufo (Pasteurized Sheep's Milk Cheese)

$21.95 - $42.95

Why We Love It

From Tuscany, this sheep's milk cheese is softer than its counterparts and studded with black truffles. It has a pleasing earthy flavor which makes this cheese delicious for shaving over pastas and salads. Try a thin slice under the broiler atop a grilled steak in lieu of truffle butter! Learn more

One of our favorite truffle cheeses, Marzolino al Tartufo, is a young pecorino (Italian sheep's milk cheese) that's studded with fragrant black truffle. Truffle cheeses can sometimes be overpowering, but this one is well-balanced. You get a nice lactic tanginess and grassiness from the sheep's milk along with earthy notes from the truffle. 

Country of Origin
Italy
Region
Tuscany
Type of Milk
Sheep

Fattoria Buca Nuova

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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Description

One of our favorite truffle cheeses, Marzolino al Tartufo, is a young pecorino (Italian sheep's milk cheese) that's studded with fragrant black truffle. Truffle cheeses can sometimes be overpowering, but this one is well-balanced. You get a nice lactic tanginess and grassiness from the sheep's milk along with earthy notes from the truffle. 

More Information

Country of Origin
Italy
Region
Tuscany
Type of Milk
Sheep

Fattoria Buca Nuova

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Marzolino al Tartufo (Pasteurized Sheep's Milk Cheese)