This particular truffle cheese is a pasteurised cow's milk cheese matured for a maximum of 60 days, thus the texture is very soft.
The rind covered with beech ash is grey in colour and remains thin and elastic. The paste is a pale straw colour, almost ivory, studded with bits of fine black truffle.
The flavour is sweet with lactic sensations alternating with the intense aroma of undergrowth given by the truffle and light hints of fresh grass; the combination is perfect and well balanced.
