Caciotta al Tartufo is made with pasteurized cow and sheep milk from my favorite region of Italy, Umbria. Within the Umbrian mountains, famous for their black truffles, Cacioatta comes from a sleepy town called Norcia. The color of this rindless, semi-soft cheese is pale with small speckles of truffles throughout. Mild and aromatic, the richness of the sheep's milk is the perfect vehicle for the earthy, meaty truffles within. Aged about one month, it is perfect for cooking, shaved over vegetables or pasta, or just enjoying on it's own with some charcuteire and crusty Italian bread.