Cremoso al Tartufo

It has taken years of work for master cheesemaker Vincent Christophe to develop this cheese. 

Gorgonzola aged for 90 days is used as the base for this creation – extremely creamy, smooth to the point of being almost liquid. It is then left to age for another 15 days for the flavour of his top-secret truffle mixture to infuse. The cheese is then finished in fine flakes of dried truffle. The result is a decadently rich and creamy cheese with deep umami notes.

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