#truffle cheese

[f1driversascheese]

charles leclerc as sottocenere al tartufo

[vegan-nom-noms]

Vegan Truffle Cheese

[cravefoodie]

[annielith]

Even non-vegetarians enjoy potato tacos with homemade salsa and truffle cheese, which are a flavorful vegetarian taco that can be made in 45 minutes.

[lingerieposts]

Recipe for Truffle Cheese and Potato Tacos Potato tacos with truffle cheese and homemade salsa are a flavorful vegetarian taco ready in 45 minutes that even non-vegetarians love. 10 small potatoes, 10 corn tortillas, 5 ounces truffle-infused cow's milk cheese grated, 1 onion diced divided, salt and ground black pepper to taste, 1/2 cup olive oil divided, 1 green chile pepper diced divided, 4 tomatoes diced divided

[reallylamesims]

Truffle Cheese and Potato Tacos Potato tacos with truffle cheese and homemade salsa are a flavorful vegetarian taco ready in 45 minutes that even non-vegetarians love.

[lagrenouillere]

[homosociallyyours]

OH CHEESE GODDESS, I HAVE EATEN ALMOST THIS WHOLE 0.240 lb SLICE OF ITALIAN “UNDER-ASH MYTHICAL TRUFFLE CHEESE” (my best attempt at a translation), AND I NEED YOU TO TELL ME I WILL BE OKAY AND WHY THIS STUFF IS SO DAMNED DELICIOUS!!!

__________

Well friend! Let me just say that this particular cheese is one of my favorite to recommend for folks who want something big and truffle-y, but aren’t quite sure if they wanna snack on it or cook with it or both. I think its texture--semi-soft, buttery, almost melt-in-your-mouth--and the streaks of rich black truffle throughout are what make it so special. The rind doesn’t hurt, either. Ash often balances the acidity of cheese, and the touch of anise gives a unique spicy note that (fortunately) doesn’t overwhelm the truffle. And the name does translate to “under the ash,” but I think you’re right that the mythical part is at least implied. 

Anyway, I think you will be ok, so long as your local source keeps getting the cheese in stock. It’s addictive, for sure. A quarter pound certainly won’t hurt you. That’s my high end for personal cheese servings. 

Incidentally, if you go back for more, you should consider grating just a little of it onto a pizza (I’d do carmelized onion and prosciutto with mozzarella, a little fontina, and a little sottocenere) or into a grilled cheese (fontina, sottocenere, and some sauteed mushrooms on good bread). It’ll melt like a dream. 

I love getting cheese question/comments/submissions! Thank you for sending me this!