DESCRIPTION
In fact, it derives from a careful selection of raw materials, which are part of the gastronomic heritage of Irpinia.
These are cow's milk from the pastures of Irpinia and Samnite and the prized black truffle from the Laceno plateau.
A special union created by precious ingredients can only give a truly singular result.
The Milk Coop promotes the specialities of its land, with the arduous task of not altering their essence in any way.
Cow's milk is curdled with the sole addition of rennet, salt and milk enzymes.
After a resting period, the cheese is cut into slices and immersed in boiling water.
In that same boiling water, with his great skill, the cheesemaker moulds the cheese, to which truffle flakes are added at this stage, and gives it its classic shape with a smaller head and a rounded body.
CONSERVATION
Store the product once the package is opened, in the refrigerator at a temperature of +4.
