Black truffle through sheep's milk, semi-firm enough to slice clean.
Italian sheep's milk pecorino infused with black truffle. Semi-firm, salty, deeply earthy. Shave over pasta or serve with honey. Order online.
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Pecorino Tartufo is a sheep's milk cheese from Italy, infused with black truffle and aged about 30 days into a young, semi-firm wheel. The paste is pale ivory, shot through with dark specks of truffle that you can see the moment the knife goes in.
On the palate, the pecorino leads with a clean salty tang and a gentle sheep's milk sweetness, and then the truffle takes over, earthy and aromatic in that deep forest-floor way that hangs on the finish well past the swallow. The texture sits right between semi-soft and semi-hard, dense enough to slice cleanly but still moist, so it cuts into neat wedges without crumbling.
This is one of those cheeses that does the work for you. A little something like this on a board with honey and figs, or shaved warm over fresh pasta, and the truffle does the heavy lifting. Worth the splurge for an everyday wheel that eats like a special occasion.
Semi-firm sheep's milk paste that breaks cleanly under the knife, with a smooth, dense bite and just enough give to chew rather than crumble.
The salty, tangy pecorino base carries plenty of weight on its own, and the black truffle pushes it firmly into bold territory without tipping into pungent.
The truffle hangs on the palate long after the cheese is gone, a slow earthy pull that lingers well past the swallow.
A quiet sheep's milk tang sits underneath, more savory than yogurty, with the salt and truffle doing most of the talking.
A gentle toasted note from the young pecorino paste, warm and a little buttery before the truffle takes over.
Black truffle is the headline, visible as dark specks through the paste and reading as deep forest floor, damp wood, and mushroom across every bite.
A light peppery edge from the sheep's milk and salt, but no real piccante bite — the truffle keeps the profile savory rather than sharp.
Natural rind
Natural rind, lightly earthy and a touch musty, picking up the truffle aroma from the paste underneath.
Pecorino Tartufo stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
A medium-bodied Italian red has the acidity to cut the salt and the earthiness to meet the truffle halfway, while a dry sparkler lifts the richness and keeps the palate clean.
A drizzle of honey or a sliver of fresh fruit gives the truffle something sweet to bounce off, balancing the salt of the pecorino without competing with the earthiness.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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“Four generations of pasta filata craft built on Gennaro Auricchio's original 1877 rennet formula — the southern-Italian Provolone recipe transplanted to the Po Valley's cow's milk.”
Pasta filata stretched curd worked with the family's proprietary kid-rennet blend, hand-tied into pear- or salami-shaped forms and aged 12+ months for the Piccante.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
