The name says it: this is one of our favorite examples of a classic Dutch goats milk gouda. It is aged for a touch over 6 months, giving it a smooth, creamy mouthfeel but with a wonderful depth of flavour. Butterscotch and brown sugar sweetness, followed by a pleasant grassy goatiness. A real Dutch treat, even for those who swear they don’t like goat cheese!
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Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep's and cow's milk and has tiny specks dark truffles scattered throughout its friable pate.
The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess.