Tuscan cheese aged for two months, with pieces of fresh black truffle. For aperitivo or to finish a dish.
Pieces of fresh black truffle are added to the cheese, which is then aged for about 60 days.
The interior is crumbly, with light, irregular, evenly spread holes. Serve it in thin slices at aperitivo time, or grate it over buttered tagliatelle or scrambled eggs.
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