Truffle Love
Buckle up friends, because we’ve got some VERY exciting cheese news for you! There is *air horn noise, air horn noise* a new truffle cheese in the house! A truffle cheese that will satisfy both the truffle-obsessed and the truffle-wary cheese eaters out there because it is balanced as heck and won’t overwhelm your whole head with truffle perfume.
Introducing L’Aigos al Tartufo. This aged goat’s milk cheese is produced by L’Armentizia Moderna, a dairy cooperative located in the small town of Guspini, in southern Sardinia. The cooperative was founded in 1963 by Guspinese shepherds who wanted local cheeses, made from their sheeps’ milk, to survive competition from larger producers. Since the area was known more for mining than for dairy, the shepherds had to band together to keep their land, their sheep farming, and their cheese traditions alive. Forty years later, they added goat’s milk cheeses to the offering, bringing us L’Aigos al Tartufo!
We all know truffle can be a LOT, but the cheesemakers, those skilled magicians, don’t overdo it. They add small slices of black truffle to the sharp, lemony, herbal, salty cheese, bringing an earthiness that makes me feel like I’m in the woods behind someone’s citrus garden. After tasting L’Aigos alone (and loving it), I decided to try cooking with it; I added it to a creamy mushroom pasta and almost passed out, it was so good. Please use this in any dish with mushrooms. A hefty shower of grated L’Aigos brings a citrusy brightness and a depth that makes the mushrooms taste even more savory and complex. Get after it, friends.
For the love of cheese,
Kiri
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