Size:	Three 2lb wheels (6lbs total).
Origin:	Siena, Italy

Pecorino Al Tartufo is Pecorino Toscano cheese with large flakes of earthy black truffle imbedded in it. Pecorino Toscano is a semi-hard pressed cheese made with 100% sheep’s milk. Some non-toscano pecorino cheeses are a blend of sheep’s and cow’s milk and are not nearly as rich.

After opening, store your Pecorino Al Tartufo wrapped in a layer of wax paper and a layer of plastic wrap to help retain moisture. If it still appears to be drying out, put it in an airtight container with a damp towel, rewetting the towel as needed.

Note: Sheep’s milk contains high levels of butterfat, so this cheese can occasionally weep at room temperature. This is not an indication that something is wrong with the cheese, but rather a sign that it is truly a 100% sheep’s milk cheese.

Italians rarely cook with Pecorino Toscano, preferring instead to serve it as part of a meal. It can be served with prosciutto, roasted peppers, porcini mushrooms (or perhaps shaved over porcini mushroom agnolotti pasta), and Chianti.

For a special treat drizzle thin slices with acacia honey (go all out by using truffle honey).

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