Crutin vs Sottocenere al tartufo
Crutin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
Crutin is a cow's milk cheese from Piedmont in Italy, with black truffle flakes through the paste. The name refers to a small stone cellar once used for storage, and a hint of that cellar can stay in the aroma. Aging is short, so the pale yellow body stays crumbly rather than hard. The truffle is mixed into the curd, and the perfume runs through every piece. It is a young table cheese, meant to break apart over food, not a dry wheel kept only for grating.
Sottocenere al tartufo
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Sottocenere al tartufo is a semi-soft cow's milk cheese from Italy, studded with black truffle. The name means under ash with truffle. A grey-brown coat of ash and warm spices covers a pale paste. The ash is an old Italian way to keep the aroma in the wheel while it rests. Truffle pieces are mixed into the curd, so the smell is in the cheese and not only on the rind.