Formaggio al Tartufo

        There is not too much I know or can really say about truffles: some people like them and some do not. I have never really coked with truffles, but I do know that I am one of the people who absolutely loves them. The flavor of truffle is not necessarily a subtle one by nature, which is probably why there are people who can’t stand them. Can they be overdone? Of course! As with any distinctive, strong ingredient, it is easy to completely destroy a dish by using more than simply the essence of that ingredient for flavor. However, there are times when flavor is intense, overbearing, funky, and absolutely brilliant.  Ironically, I purchased this particular cheese at the chocolate festival in Perugia. We happened upon a tiny shop that specialized in truffles (the mushroom, not the chocolate) and we sampled pate, oil, and this fantastic cheese. Fortunately (or unfortunately) for me, that day they were having a promotion: ten euros for a wheel of pecorino al tartufo and a good-sized jar of truffle pate. I used some of the pate in a pasta sauce. It was pretty good but nothing to write home about. However, the cheese was simply divine. Pecorino has a strong flavor already. Therefore, one would think that when paired with an equally strong, distinct flavor like truffle, the combination would be too overwhelming. Well, it was certainly overwhelming but in all of the right ways.

The first thing that hits you is the salty, peppery, richness of the pecorino. Then suddenly your taste buds are slapped across the face with a wonderfully intense, earthy, oily, funky (in a good way), truffle flavor. The two ingredients became one new flavor I have never experienced. Because it was so rich and strong, I definitely made that small wheel of cheese last as long as it could, and though it didn’t last terribly long, it was fantastic.

Surprise, surprise! I have proven myself wrong again. Apparently, I do have things to say about truffles. Or maybe I just love the fact that cheese was the outlet for which I could discuss them (and I can discuss cheese for days).