The cheese comes vacuum-sealed.
The producer is a generations old but still family run business from Pienza Area, province of Siena. A piece of Tuscany very famous for their Pecorino di Pienza and their wines such as Brunello di Montalcino or Montepulciano.
Cured for 90 days. While cutting the curd, black truffle and bianchetto flakes are added. The result is a soft pecorino that can be used also to prepare bruschetta, cheese fondue or sauces.
Ingredients: Pasteurised sheep milk, rennet, salt, black truffle & bianchetto, lactic enzymes