Short maturation for this product which has a soft rind of pale straw yellow colour. The undercrust is barely perceptible. The paste is slightly dark with evident black shades given by the flavoring with truffle. Mainly produced in summer when cow's milk is less abundant and therefore sheep's milk is also added. Tartufina owes some of its aromatic characteristics to sheep's milk, such as the animal and drier vegetal notes which are balanced with the unique scents of the addition of the prized fruit of the Umbrian undergrowth: the truffle. The flavor is not too excessive although it can intensify with a maturation of more than 60 days. Acidity and sweetness in balance for a fresh product, bitter absent
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