Its name comes from its type of treatment which literally means "under ashes". This cheese is produced with two different kinds of milking, the morning and the evening milk. This happens because the cow’s morning milk is richer in cream, which gives the dough its softness. During the process, several little flakes of truffle, the main characteristic of this cheese, are poured into the milk. It is then left ageing for 4-5 months and is preserved by being protected from moulds and parasites under boiled oak ash.
Raw Material: Pasteurized cow's milk
Taste: The taste is milky, dolce, long and somehow dominant of the aroma of truffles. The aftertaste is long, dolce with hints of forest and truffles
Serving Suggestion: Excellent on its own. Amazing melted over polenta dishes or scrambled eggs. Also very good with risotto dishes. Pairs perfectly with mature white wines such as Planeta Chardonnay