€ 29,50 for 1/4 di forma 750g ca.
The Perlagrigia with truffle under ash by La Casearia Carpenedo is a truly special cheese: a combination of flavors and tastes that turns out to be an extraordinary success for the palate!
Sweet flavor and very pronounced dairy sensations with a pleasant feeling of fresh truffle.
Cheese made from pasteurized cow's milk typical of the Venetian tradition, to which pieces of black truffle are added to the mixture.
Aged for a minimum of 1 month, the wheel is then placed under beech ash and massaged with various types of spices.
The Perlagrigia al tartufo sotto cenere from La Casearia Carpenedo (which we present to you on this page in a quarter form of 750 grams) is a cheese that surprises with its elegance, never overwhelming and with a pleasant aftertaste. Antonio Carpenedo has managed to create the right balance between the truffle, spices, and milk. Surprisingly, the truffle does not overshadow the other flavors while still maintaining its prominent role.
The gray color of the ash dominates the crust, giving it a delicate appearance. Upon slicing, one can appreciate a thin gray line, precisely from the ash, a line marked by the spices, and then the light yellow of the pasta dotted with truffle. To the touch, Perlagrigia impresses with its elegance and elasticity. The very fine and impalpable ash creates a velvety effect, quite pleasant.
In the mouth, the truffle predominates first, expertly dosed, to then give way to the mix of spices with which Perlagrigia is massaged, with a prevalence of cinnamon. Hints of milk and butter.
It is a particular cheese for the table or to pair with honey and red wines that are not particularly structured, such as Valpolicella, Barbera d'Alba or Pinot Nero from Alto Adige.
Soft, creamy, elegant: this cheese is described by many as "fun". A sensory experience at 360°.
€ 29,50
for 1/4 di forma 750g ca.
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Veneto
Perlagrigia under ash with truffle 1/4 of a shape
