This original creation from Sergio Moro is no average semi-firm cow’s milk cheese. Created in the northern Italian region of Veneto, the creamy, herby Sottocenere is made from pasteurized cow’s milk and delicate black truffles. Translating from the Italian for “under ash,” Sottocenere is aged and rubbed in a layer of ash that consists of a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel. It’s delicate, aromatic, and unique.
 
Origin: Italy
Milk: Pasteurized Cow
Rennet: Animal
Rind: Inedible
Other ingredients: salt, black truffles, cinnamon, nutmeg, licorice, fennel, clove, anise, white truffle oil.