This cheese gets high ratings for truffle flavour. As you can see from the picture on the left, you get big large chunks of truffle, and even in the pieces without truffle, you still get a real flavour out of it.The one drawback was the texture which was a little bit grainy, like an aged parmesan that wasn't stored properly. But having bought this from Chris the Cheesemonger at St. Lawrence Market, I feel that they would not overlook something as fundamental to cheese as handling.
A light smoke is tasted right after you swallow, and as an added bonus, you can actually taste the milkiness of the cheese, something I usually only associate with raw milk cheese which this certainly is not. On a side note, did you know raw milk cheese is legal in Canada? I used to think it was illegal. I used to enjoy it in France, and I actually found a small supplier in Ontario, and all along, I thought he was operating on a black market, which is why I never said anything to anyone.
On truffles, apparently you can't get truffles these days in Ontario because the lastest shipment got stopped at the border?? So I went to a few suppliers that might have the connections, and no one could find any. In any case, Christmastime is when we'll see the supply increase. Good thing Christmas is 6 months away, right? Although, I am certain that if I knew the right people, it would be a different story - one of the downsides in being a rookie in Toronto :P
The price tag is a hefty $90/kg.
On Cacio di Bosco (from pastacheese.com)
Cacio Di Bosco al Tartufo is a Tuscan cheese made from both sheep's and cow's milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste.
No comments:
Post a Comment