Campoveja Truffle Sheep Cheese
Semi-cured cheese of 3 months of aging, made with raw sheep's milk and natural truffle. It does not have veins of a "truffle paste" like other cheeses on the market, but small pieces of truffle sautéed by its paste. The black truffle from Soria (melanosporum) is very aromatic, achieving a perfect balance between cheese and truffle with a small quantity. Sheep cheese, artisan, semi-cured with 3 months of curing, with primary aromas of milk, lactic cream and butter conjugated with the aromas of truffle.
Vacuum packed.
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