Caciotta al Tartufo
Caciotta al tartufo is a truffle-flavored cheese; Umbria’s traditional recipe uses cow’s milk with black or white truffle.
- Regional example
- Umbria
- Truffle in that recipe
- Black and/or white
Adding truffle to the curd
In the Umbrian tradition, truffle shavings are added after the curd is broken and the whey has drained. The curd is shaped in molds, treated with steam, then placed in brine. This soft cow’s milk cheese then undergoes a short maturation.
Sources and citations (7)
- Regione UmbriaElenco dei prodotti agroalimentari tradizionali della Regione UmbriaPDF page 1, Formaggi, entry 16: Caciotta (Caciotta e Caciotta al tartufo)Read source
- Regione UmbriaScheda identificativa dei prodotti agroalimentari tradizionali dell'Umbria: Caciotta al tartufoPDF page 3, Territorio interessato alla produzione: Regione UmbriaRead source
- Tipicamente UmbriaCaciotta al TartufoRegional context paragraph on Eugubino-Gualdese and ValnerinaRead source
- Strada Olio DOP UmbriaCaciotta al TartufoProduct description and territory sectionsRead source
- Ministero della SaluteAllergie alimentariMilk as a common food allergen and mandatory allergen-information boundaryRead source
- Istituto Superiore di SanitàListeriaShort-aged soft cheese and higher-risk consumer guidanceRead source
- Ministero della SaluteMalattie trasmesse da alimentiMilk and cheese storage, dates and closed-container guidanceRead source
