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Venetian cheeses were originally covered in ash as a means of preserving them: sottocenere means "under ash." This version is covered with ash and herbs while the cheese is studded with black and white truffles and rubbed in truffle oil.
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Posted by Angie on 8th Sep 2010
I love this cheese best when sliced thin & laid upon a freshly toasted piece of artisan bread. The bread is just warm enough to bring out the truffley-ness of the cheese even more.
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All prices are in USD.
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