Filled or mixed

This cheese is made with sheep’s or cow’s milk in various shapes and weights, from 1 to 3 kg, with the addition of other ingredients, including: truffle, chilli, olives, herbs, onion, garlic. The milk is first pasteurized at 70°C. When the temperature drops to 36°C, natural rennet is added and, after it has coagulated, the curds are broken with a curd knife. After breaking the curd, the filling ingredients are added, following pasteurization with salt the previous day. The cheese is then placed in plastic containers (round for shaping), an after dry salting, the serum is eliminated with a steam jet for one hour. The next day the cheeses are put into refrigerated rooms at 7°C where they will remain for 30 days to mature. During this phase, the cheese is periodically turned and checked and, when the first mould appears, any cheeses weighing 1-3 kg are washed with water and salt.

It seems that the cheese with truffle was created as the result of a joke played by a boy from a dairy who, in 1963, hid some truffle inside a whole fresh cheese intended for maturing. Nobody noticed anything until the cheese was ready to be grated on some pasta and everyone asked themselves what the good taste was.