Sottocenere al tartufo

Sottocenere al tartufo is a type of Italian cheese that is known for its unique flavor and preparation method. The name "Sottocenere" translates to "under ash", referring to the cheese's aging process under a layer of ash. The term "al tartufo" means "with truffle", indicating the presence of truffles in the cheese.

History

The tradition of aging cheese under ash dates back to ancient times. The ash was used to protect the cheese and enhance its flavor. Sottocenere al tartufo is a modern cheese that combines this ancient technique with the luxurious flavor of truffles.

Production

Sottocenere al tartufo is a semi-soft cheese made from cow's milk. The milk is pasteurized and then inoculated with a starter culture to begin the fermentation process. Once the cheese has reached the desired acidity, Rennet is added to coagulate the milk. The curds are then cut, drained, and molded into wheels.

The cheese is then aged under a layer of ash, which is made from a mixture of spices and herbs. This ash layer not only protects the cheese but also imparts a unique flavor. During the aging process, slices of black truffle are inserted into the cheese, giving it a distinctive and luxurious taste.

Characteristics

Sottocenere al tartufo has a pale yellow color and a smooth, creamy texture. The cheese has a mild, slightly sweet flavor with a hint of truffle. The ash rind is edible and adds a subtle earthy flavor.

Serving

Sottocenere al tartufo is often served as a table cheese, paired with a variety of wines. It can also be used in cooking, where its unique flavor can enhance a variety of dishes.

See also

• List of Italian cheeses
• Truffle
• Cheese aging

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