The Gobbo al Tartufo, is a cheese with truffle made with sheep's milk and black truffle flakes following a traditional local recipe. The texture of the cheese is enriched by black truffle's flavour, resulting in a cheese with hints of milk and spices, giving the cheese a unique and unmistakable taste. With aging this cheese with truffle becomes more complex and rich, able to satisfy the most demanding palates.
The Gobbo al Tartufo pairs perfectly complex and structured red wines such as aged Piedmont reds, from Barbaresco to Barolo.
The artisan who made it
The La Poiana Cooperative was created in 1982 from a group of artisan cheese makers with aim of producing and promoting local cheeses, cheeses from the so called Grana Valley, from the famous Italian cheese, starting with the Castelmagno, the King of the local cheeses.
La Poiana is synonymous with Castelmagno, the town and the cheese, and their story began in 1982 when the Castelmagno became a DOC protected cheese. Made with local milk produced from cows left free to graze in the green mountain pastures surrounding the town of Castelmagno, surrounded by green, the cooperative soon began producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and made with raw, non pasteurised milk, full and rich of flavour.