I'd much rather read than write so it's not much of a blog...

Thursday, October 1, 2009

Boschetto al Tartufo

I like all the pecorinos from il Forteto but there's also a lovely soft cheese made with sheep's and cow's milk and truffles. My favorite way to eat eggs is in a simple cheese omelet with Boschetto. That's it for foodie indulgences for a while.

In an e-mail today from iGoumet:
"Boschetto al Tartufo Bianchetto is about as amazing as a cheese gets. Our friends at Il Forteto in Mugello have now created another outstanding version, aged for four months. Instead of a blend of sheep and cow milk, Stagionato is made from pure sheep's milk. The master cheese maker at Il Forteto has still maintained a precious harmony between the pronounced, pungent taste of the extremely scarce (and expensive) white truffle and pure sheep's milk. The scent and flavor will still bowl you over with delight. The base is firmer and drier, so it's easier to add a dash of truffle flavor to your favorite dishes. If you love our original Boschetto as much as we do, the Stagionato version is a must try."

I'm very tempted but I'll wait to see if it shows up at Wegmans...