Roast Pheasant with Truffled Cheese

It is not that unusual to insert soft cheese beneath the skin and over the breast of a pheasant as a medium for containing herbs and flavorings and for keeping the bird moist. I love the combination of truffles and pheasants, but nowadays they are horribly expensive so I often buy those little Italian cheeses flavored with truffle scrapings (ceasa di truffata), and eventually realized that if I used one of these I would get less expensive truffled pheasant.