This creamy, labor-intensive cheese is made of pasteurized cow's milk from the northern Italian region of Veneto. Literally translating to "under ash", Sottocenere is aged in a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel, then rubbed with truffle oil during the aging. Its semi-soft paste paste is laced throughout with slivers of earthy black truffle, balancing out the sweet and creamy flavors of vanilla and freshly whipped cream. Delicate, aromatic and unusual, Sottocenere is a silken indulgence perfectly suited to the sparkle of Lambrusco.
Just the Facts