Price range: £5.20 through £31.20
Pecorino with Truffles is a rich Italian sheep’s milk cheese studded with black truffle, combining creamy, nutty flavours with a wonderfully earthy aroma.
There are some ingredients that just feel as though they belong together, and sheep’s milk cheese and truffles are definitely two of them.
Our Pecorino with Truffles is made in Italy from rich sheep’s milk with pieces of black truffle running right through the cheese. The result is creamy, earthy and wonderfully aromatic — unmistakably truffly without losing the character of the Pecorino underneath.
And unlike some flavoured cheeses where you’re left wondering where the added flavour has gone, there is absolutely no missing the truffle in this one!
Pecorino has been made in Italy for centuries, particularly across the central and southern regions where sheep farming has long been part of rural life.
Truffles have an equally strong connection with the Italian countryside. They grow underground amongst the roots of certain trees and are traditionally hunted with specially trained dogs. Their short season, scarcity and extraordinary aroma have made them one of the most prized ingredients in Italian cooking.
Putting the two together therefore makes rather a lot of sense.
Pieces of black truffle are added during the cheesemaking process so they’re distributed throughout the paste. As the cheese matures, those wonderful earthy aromas gradually work their way into the surrounding cheese.
The trick is getting the balance right. You still want to taste the sweet richness of the sheep’s milk rather than simply using the cheese as somewhere convenient to put the truffles.
Cut into Pecorino with Truffles and you immediately see little dark pieces scattered throughout the pale ivory cheese.
But you’ll probably smell the truffle before you’ve had much chance to look at it.
There’s that unmistakable earthy, mushroomy aroma, which always makes me think of damp woodland. Underneath it, though, you still get the lovely richness of sheep’s milk: buttery, slightly sweet and gently nutty.
The texture is firm but still yielding and creamy in the mouth. Initially, I get sweet cream and a gentle saltiness before the truffle really starts to come through. Then there are toasted hazelnuts, mushrooms and plenty of savoury, earthy flavour.
The truffle lingers long after you’ve swallowed, which is exactly what I want from a truffle cheese. If I’m going to have cheese with bits in, I want to know the bits are there!
Jen’s note: I’m not usually a huge fan of cheese with things added to it, but truffle is one of my exceptions. Perhaps it’s because truffle doesn’t feel like it’s been added just for the sake of it — the earthy flavour works so naturally with the richness of the sheep’s milk that the two just seem to belong together.
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Ingredients (Allergens are listed in capitals)
MILK, salt, summer truffle (1%) (tuber aestivum vita), rennet, starter culture, crust treated with preservative (E235)
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
