Millefoglie al Tartufo – meaning a thousand leaves of truffle – is a unique cheese from Latteria Perenzin, marbled with streaks of black truffle paste. Located at the foot of the Prosecco hills in Veneto, the dairy specialises in semi hard cheeses which are matured in the underground cellars before a secondary refining or finishing.
This cheese is similar to Montasio but as it matures, fine cracks appear in the paste. The secondary process is infusing the cheese with a truffle paste, using truffles from Acqualagna – well known as the fresh truffle capital of Italy for it’s year round production.
The result is a visually striking cheese, the rich yellow paste streaked with black lines. Strong savoury and vegetal flavours are enhanced by the earthy flavours and aromas of the truffle.