
Semi-hard pecorino cheese produced by Caseificio Busti of Fauglia (PI) with Italian pasteurized sheep's milk and Bianchetto truffle from San Miniato (Tuber borchii Vitt.) incorporated into the curd. Aged for five weeks. Compact paste with straw colour, speckled with black, with persistent forest floor aroma and soft flavour that develops into intense earthy and mushroom notes. 1 kg format, refrigerate for storage.