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This area – which encompasses Valtopina, Subasio, Gubbio, Gualdo Tadino, Pietralunga, Umbertide and Città di Castello – is mostly hilly/mountainous, so there is plenty of pastureland and numerous olive groves.
While it is suitable for the cultivation of vegetables, wheat does not fare well here.
Luckily, the landscape has remained almost entirely untarnished, meaning that it continues to provide the perfect habitat for the cultivation of truffles, which offer rich pickings for those who collect them and, even more so, for those who sell them on.
Understandably, given the increasing popularity of truffles over recent years, a multitude of artisanal laboratories, stores and restaurants specializing in the processing of truffles have opened up.
Truffle pecorino can only be made by experts.
Production is ongoing throughout the year, so the selection of suitable truffles is essential.
The truffles are immersed in cold water and brushed by hand in order to remove any soil remaining on the skin, then laid out on wooden tables or wrapped in dry cloths.
It is essential that all traces of moisture are eliminated before continuing, and the drying out process can be speeded up using fans.
Once the truffle is completely dry, it is vacuum-packed and then frozen for up to one year.
The truffle must be thawed out in a dry environment, down to a temperature of between 12°C and 15°C.
It is then mixed with freshly made pecorino.
As with all great cheeses, truffle pecorino has been endlessly imitated, but never using this painstaking technique - as a result this pecorino may be classed as “with truffle” rather than merely “truffle-flavored”
Truffle percentage 2%

Seasoned: 2 months
Weight: 250-300 gr. about (vacuum-packed)