Norcia, a sleepy town in the Umbrian mountains, has always been famous for its black truffles. Giuseppe, the cheese producer, adds these native black truffles to his Caciotta al Tartufo. A sumptuous blend of cow’s and sheep’s milk aged 60-75 days, it is generously mixed with these quality black truffles. Giuseppe excels at making a superb cheese.
- Made from pasteurized ewe and cow's milk.
- Photo depicts whole 1.3 lb. forms of cheese.