Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind.[1] It has a somewhat mild taste and is semi-soft in firmness.
Sottocenere (meaning "under ash") is originally from Venice, Italy, and is made with pasteurized cow's milk and slices of truffles, then rubbed with various herbs and spices.[2] It is aged in an ash rind as a way to preserve it over a long period without losing flavor, a tradition in the Venetian region. The ash is also used to convey subtle flavors into the cheese, with a variety of spices (cinnamon and nutmeg, among others) mixed with the ash.[3] The al tartufo refers to the addition of slivers of black truffle into the cheese, during the cheese making.
References edit
- ^ Marchetti, Domenica (2008). Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style. Chronicle. p. 17. ISBN 9780811859295. Retrieved 13 July 2012.
- ^ "Sottocenere al Tartufo - Cheese.com". www.cheese.com. Retrieved 20 September 2019.
- ^ Ridgway, Judy (2004). The Cheese Companion. Running Press. p. 61. ISBN 9780762419562. Retrieved 13 July 2012.
External links edit
- About.com's entry on Sottocenere Archived 2006-08-23 at the Wayback Machine
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