This cheese is made from a blend of pasteurized cow and sheep’s milk and is also referred to as Caciotta. It is small and semi-hard with a think, flat, yellow rind that is edible. It undergoes a short aging of only 30 days. While most truffle cheeses use truffle aroma, Bertagni cheese is made with black truffle shavings, which can be seen in the paste and give this cheese a very distinguished and intense scent and flavor.
The father-and-son team of Bruno and Verano Bertagni hand make cheeses in the mountains of Tuscany, the Alta Garfagnana region. Milk for their cheeses is locally sourced from 17 small farms and include milk from rare breeds of sheep called Massese and Garfagnana. Though Tuscany is most well known for producing exquisite sheep’s milk cheeses (Pecorino), Bertagni also uses cows and goats milk to produce delicately flavored cheeses with exceptional flavor.