This cheese requires the same production methods as “Port du Salut”. It has been produced in the north of France, since 1890, by the monks from an abbey near the town of Godewaersvelde (meaning God’s plain). It is made in a small independent dairy with milk from neighbouring farms. In Flanders, it is sometimes eaten as a breakfast cheese with coffee. Affinage (maturing) takes a minimum of one month and during this period the cheese is washed in salted water and dyed with rocou (a South American bush plant), a reddish derivative from annatto seeds. The cheese has a subtle taste and melts slowly in your mouth, you will enjoy it. The pate is hard, uncooked, pressed and has small holes.
Comments will be approved before showing up.
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.