Description
AGED FOR ABOUT A YEAR SO THAT IT DEVELOPS ITS OWN CHARACTER, BEFORE A CREAM OF BLACK TRUFFLE IS INJECTED INTO IT. IT IS THEN AGED FOR A FURTHER FIVE MONTHS ENSURING THAT THE TRUFFLE FLAVOUR PERMEATES THROUGHOUT THE ENTIRE PASTE. THE CHEESES ARE ALSO RUBBED WITH VINEGAR AND OLIVE OIL DURING THE MATURING PROCESS WHICH ADD TO THE RICH, EARTHY, SALTY NOTE INFUSED WITH PUNGENT TRUFFLE TASTE
