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Caciotta Al Tartufo

  • Made from pasteurized cow's and sheep's milk

  • Country of origin: Italy

  • Region: Umbria, Lazio

  • Family: Caciotta

  • Type: semi-soft, artisan

  • Texture: firm

  • Rind: natural

  • Colour: ivory

  • Flavour: mild, tangy

  • Aroma: earthy

  • Alternative spellings: Caciotta Al Tartufo with Black Truffles

Caciotta al Tartufo is an Italian semi-soft cheese infused with black truffle shavings. It is made using high-quality pasteurised cow and sheep milk in the Lazio region of Italy. This exotic cheese is matured for 60-75 days, during which the truffle and milk combination play a major role in developing the vibrant, tangy flavour. Its paste is mild and gentle with a rind dotted with speckles of truffle. The earthy flavours of Caciotta al Tartufo make a good pairing with dry whites or sharp and strong wines such as Merlot.

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