Grattartufo

This is a truly great cheese—in every sense of the word: each wheel weighs between 36 and 40 kg!

Let us make one thing clear from the start: this is neither Parmigiano Reggiano nor Grana Padano. These are two outstanding PDO cheeses, each with its own identity, which deserves respect. GRATTARTUFO may resemble them in appearance, but its plant-based coagulant and, above all, the truffle added to the curd change the whole story.

Its hard paste is matured for at least 10 months in our caves, giving it time to develop its character without taking the ageing too far. The aroma is unmistakable, and the flavour keeps you coming back for more: each bite invites another, making it a pleasure to savour from beginning to end.

It is made using a plant-based coagulant derived from cardoon flowers, rather than animal rennet. Grated black summer truffle (Tuber aestivum) is added to the curd, bringing its distinctive flavour and aroma and creating the characteristic black flecks throughout the cheese.

GRATTARTUFO can take centre stage on its own: on a cheese board, with an aperitif or as a starter. But it truly comes into its own in the kitchen: shaved over carpaccio or beef tartare, stirred into a risotto for a rich finish, or grated over pasta. A little is all it takes to give a dish character and make a lasting impression.

The name? It practically chose itself. In Italian, “grattare” means “to grate” and “tartufo” means “truffle”. The truffle is grated into the cheese, and the cheese is at its best grated over your favourite dishes. What else could we call it but GRATTARTUFO?

You have been warned: one bite leads to another.