Description
Pecorino with Truffles Cheese
About Pecorino with Truffles
Seggiano excels at sourcing artisan Italian treats, and their Pecorino with Truffles stands out. This cheese blends traditional sheep’s milk craft with the allure of truffles: two Italian icons in one wheel.
Pecorino is among Italy’s oldest cheeses, with over two thousand years of history. Its name comes from ‘pecora,’ meaning sheep, and it dates back to Roman times. Sheep thrived in central and southern Italy, making pecorino a staple: sturdy, nourishing, and central to daily life.
Over time, regions such as Tuscany, Sardinia, Lazio, and Umbria developed their own pecorino styles: some strong and crumbly, others soft. Truffle is a newer touch, but very Italian. Italy is famous for truffles, especially in Piedmont and Umbria, where people and their dogs have long hunted these earthy gems for special occasions.
The History
Combining truffles and pecorino is natural; both come from the land and reflect local traditions. Mixing black truffle shavings into young pecorino preserves the truffle aroma long after fresh ones fade. Seggiano’s Pecorino with Truffles honours tradition with bold, earthy flair.
Great sheep’s milk starts it all. It is both rich and sweet, with more fat and protein than cow’s milk. This makes for dense yet creamy cheese. Black truffles are added to the curds before the cheese is shaped. As it ages, truffle aroma infuses the cheese. It’s matured just enough for flavours to unite, but not so long that the truffle fades. The rind stays simple, so attention remains inside.
Pecorino with Truffles – Jen’s Tasting Notes
Cut the wheel to reveal pale ivory cheese with dark truffle dots; it’s a visual and culinary treat. The aroma evokes damp woodland, wild mushrooms, and earthy truffles. Underneath is sweet sheep’s milk and a hint of toasted nuts. The texture is firm yet yielding, depending on age. It slices smoothly and melts on the tongue; first creamy and mildly salty, then rich truffle. The earthiness balances with buttery pecorino.
I pick up hints of hazelnut and sweet cream. The flavour lingers; it is savoury and aromatic, with lasting truffle complexity.
How to Serve and Pair Pecorino with Truffles
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: Sparkling wine and truffles are always a winning combo; keep it Italian with a glass of Prosecco.
- Something a little different: Earthy reds also work well; I love a Barolo, which really brings out the truffle notes.
- On the plate: Keep sides simple; good bread or plain crackers let the truffle stand out. Try a drizzle of acacia honey and toasted walnuts for nutty depth. But avoid strong or spicy flavours that overpower the truffle.
- In the kitchen: Pecorino Truffle elevates everyday dishes. Shave over risotto, fold into mashed potatoes, or melt into a grilled sandwich for quick luxury. It’s also great grated over eggs or buttered pasta.
Jen’s note: Historically, truffle cheeses were created to extend the truffle season. Fresh truffles are fleeting and costly, so adding them to cheese extends their aroma and flavours for weeks or months.
Buying Pecorino with Truffles
- Brand or Producer: Caseificio Seggiano
- Product name: Pecorino al Tartufo
- Milk: Sheep
- Country: Italy
- Region: Tuscany
- Strength: Medium
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £5.20
- 500g wedge, £26.00
- Whole cheese (approx. 1.5kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, summer truffle (1%) (tuber aestivum vita), rennet, starter culture, crust treated with preservative (E235)
