Caprino Tartufo Cremoso is produced by Caseificio La Bottera, a third generation farm and creamery located in Piedmont, in north eastern Italy, between the hills of the Langhe and the steeper mountains of Bisalta.
Although the dairy traditionally specialized in cow’s milk cheeses, in recent times they have expanded their range by buying in additional milk from selected local farmers in the region.
For the production of Caprino Tartufo Cremoso, goat’s milk is sourced from a number of farms and brought back to Caseificio La Bottera where it is pasteurized and enriched with cream.
The milk is allowed to acidify and traditional rennet added to coagulate the milk. Handling the curd very gently to preserve moisture, it is transferred into molds to drain under its own weight. No additional pressure is added. After draining, the young, fresh cheeses are removed from the molds and several wafer-thin shavings of black truffle, sourced from nearby Alba, are placed on the top rind.
The cheeses mature for only a few days before release and Caprino Tartufo Cremoso is best consumed young.
Each small cheese quickly absorbs the wonderfully fragrant earthy aroma and flavor from the truffles which combine with the rich, clean flavors of cream and a gentle goat-like tang.
The texture is soft and very spreadable and the cheese is bone white in color topped with the delicate truffle shavings.
Caprino Tartufo Cremoso pairs very well with sparkling or fruity white wines as well as gently flavored breads such as walnut.