Murray's Pecorino Tartufello
Milk gathered from sheep that graze on the clay-rich hills of Crete Senesi is made into Pecorino Toscano, but with a twist - the month old cheese is dotted with slivers of black truffle. Foraged from valleys and forests in Volterra and San Miniato, Italy, the addition of truffle to this piquant and sheepy cheese creates a wonderful balance. Nutty balanced with earthy, mushroomy with sweet. A springy, slightly oily cheese - a sign of the pure, 100% sheep's milk origin - is the perfect table eating cheese, especially when drizzled with a hint of acacia honey.