M�rke: Caseificio La Bruna

Monterosso with truffle
Monterosso cheese gets its name from the typical place where it is produced. It is made with both cow and buffalo milk and flakes of black truffle exclusively from Piedmont: a mix that makes this cheese unique and recognizable everywhere.
It is ripened in underground stone caves where the best moisture level for ripening is guaranteed.
Ingredienti:
Latte crudo vaccino, latte crudo bufalino, sale, tartufo tuber aestivum 0,08%, caglio, fermenti lattici, aroma, colorante (sulla crosta): caramello E150b

Characteristics
The inedible rind is thin, of a light brown colour, smooth, basically hard, but it gets thicker and wrinkly through the ripening process. The truffle flakes are visible in it and when still fresh it is of a pearl-coloured or ivory white. As time passes, it becomes of a yellow ochre. Thanks to the buffalo milk the texture is nearly compact from the start and it gets more and more compact in time.
Monterosso with truffle has a fine, delicate taste and is moderately salty when not mature. It tastes a little sharper than other kinds of cheese also thanks to the taste and unique flavour of the truffle that characterizes it.
How to savour it

Often enjoyed on its own, with its fine flavour, it can also be used melted in traditional dishes such as soufflés or potato gnocchi or added to salads – e.g. the ‘fauniera salad’. The recommended wines to be served with this cheese must be strong aged full-bodied ones, such as Barolo or Nebbiolo.