Pecorino Tartufo (Tuscany)

Tuscany is the home of truffles, and in summer they are abundant and not too heavily priced. It is obvious that a small 500 g (1 lb 2 oz) truckle would be an ideal recipient of truffle pieces through the curd. The thin natural rind encases the cheese, which is flaky more than crumbly, but with a smooth mellow taste. The first impact is the sweetness of the ewe’s milk with the follow-on of the truffles giving an earthy and aromatic taste. Lovely when fresh, but when ripened in cool humid rooms, it becomes richer and tastier with the truffle earthiness coming to the fore.