Sorry for the pun, also for this cheese we read Tègamino and we write TheGamino, which in English does not mean anything. But, in Tuscany it is the name of a small “padellina”, where eggs are usually cooked, and it is no coincidence that this cheese goes well with eggs, but also inserted in risotto or pasta. We also wanted to characterize this cheese in appearance so that it arouses the attention of those who see it, to be intrigued by it and therefore to buy it. Obviously, we are sure that once tasted it will be able to satisfy the tastes of the lucky diners, for its organoleptic characteristics, but as we usually do, we also try to “dress” it and exalt it adequately. This The Gamino, or small game, has symbols that for the youngest, or for those who use video games, are very familiar … then not wanting to, we hit a series that came out on TV that collects a lot of following and interest from all age groups. So, we can say that with this cheese we are
step with the times and it does not remain indifferent.

This cheese is made with cow and sheep’s milk, to which the summer truffle is added in curd and then left to mature so that it is covered with a slight flowery crust. Inside it has a soft paste, which in some forms and when the cheese increases the maturation tends to soften further becoming more than creamy. The crust being flowered, it is edible.

Ingredients: Pasteurized cow MILK, pasteurized sheep MILK, truffle (tuber aestivum 2%), pasteurized CREAM, rennet, salt and flavor. Treated in crust with sweet paprika, spinach powder and beetroot powder.
Size: about 300 gr
Packaging: shape wrapped with cling film
Shelf life of packaged product: 25 days

Product Features:
Shape: cylindrical with irregular flat faces and straight sides (although sometimes letting go) and sharp edge;
External appearance: thin crust, flowery inhomogeneous, of exhaust ivory white color, with the presence of dark spots and spots, (delusion of the truffle inserted in the curd) and 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 paste, fine and unevenly scattered, the color is ivory with the presence of black dots due to the presence of the truffle;
Smell: lactic of panna cotta, yeast and vegetable slight hints of fungus and tuber;
Taste: a medium high sweet, medium-low acid and slightly salty, has a slightly adhesive paste, very adhesive and deformable in the mouth with an aroma of medium persistence, where a delicate sensation of truffle 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 plate of cheeses, but fantastic for use in the kitchen given its propensity to blend and make a semi-liquid cream. Excellent for preparing a risotto or to accompany eggs.

Wine pairings: aromatic and structured white wine or an elegant bubble.

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.