Perlagrigia con Tartufo is produced in Umbria in northern Italy, from pasteurized cow's milk. This provides an ideal platform for the myriad of flavors that are encouraged within this cheese during both production and maturation.
The interior of the cheese is flecked with shavings of black truffle, which immediately give the cheese an extremely aromatic flavor and taste.
The theme continues on the rind. After formation of the cheese, the rind is rubbed with virgin olive oil, followed by truffle oil and then a blend of herbs and spices is applied that includes coriander, nutmeg, fennel, cinnamon and licorice, mixed in with a vegetable ash. This intense coating helps to prevent the wheels from drying out.
As you mightimagine, the appearance of the rind is a charcoal-gray color.
The interior of the cheese is a pale, off-white, punctuated by the truffle shavings.