This cheese was born after my visit to a friend, who has a famous and prestigious company that sells truffles and processed products from truffles. There I had the opportunity to hunt for truffles in the woods with their dog. A really exciting experience, which gave me an extra pride of being Italian because we have some of the most unique natural treasures in the world and a passion for our work that really makes a difference.

For its realization we have this cheese produced with two milks, with cow and sheep with a flowery crust. When it is still unripe, the truffle is inserted in pieces into the paste, then subsequently matured. Caper powder and tomato powder are then placed on top of the cheese. Both do not get along with truffles, so I added them on purpose, almost as a provocation. This cheese takes its name from a dog of the Savini family named Giotto. From this family I buy the black truffle sauce that I add to the cheese.

Obviously with such an important name, I wanted to give a touch of art to each shape, hand-decorated in a different way. But, above all a touch of patriotism because they are the colors of our flag. The crust being flowered, it is edible.

Ingredients: Pasteurized cow MILK, pasteurized sheep MILK, 2% truffle sauce (Italian aestivum tuber, olive oil, salt, spices, flavourings), pasteurized CREAM, rennet. Treated in crust with caper powder and tomato powder.
Serving size: about 290 gr
Packaging: shape wrapped with cling film
Shelf life of the packaged product: 20 days

Product features:

Shape: cylindrical with irregular flat faces and straight sides (although sometimes letting go) and sharp edge;
External appearance: thin crust, flowering not homogeneous, of exhaust ivory white color, with the presence of the colors used to embellish the upper face. The crust is elastic and with obvious signs of the grill where it is dried in the first period of maturation;
Internal appearance: soft, moist dough, fine eyelet and unevenly scattered, the color is ivory discharged with the presence of the truffle in the center of the dough;
Smell: lactic of panna cotta, yeast and vegetable slight hints of fungus and tuber;
Taste: a medium high sweet, medium-low and slightly salty acid, has a slightly adhesive paste, very adhesive and deformable in the mouth with an aroma of medium persistence, where a decisive truffle sensation prevails in the retronasal.

Availability: only available at certain times of the year, production is limited, but can be booked about three weeks in advance.

Gastronomic pairings: excellent tasted raw in a cheese plateau, but also interesting for its use in the kitchen.

Wine pairings: difficult, due to the presence of caper and tomato that contrast a little with each other and with cheese, but above all with wine… so, try it yourself!

AVERAGE NUTRITIONAL VALUES per 100 grams of product:

• Energy value KJ 1358 – kcal 328
• Fats gr 28
• Of which saturated fatty acids gr 23
• Carbohydrates gr 1,7
• Of which sugars gr 1,3
• Protein gr 17
• Salt gr 1

ALLERGENS: MILK and MILK derivatives.