Pecorino al Tartufo Caseificio Seggiano
Pecorino al Tartufo is a semi-hard sheep's milk cheese enriched with summer truffle shavings (Tuber aestivum), produced by Caseificio Seggiano in the Tuscan Maremma. The food service wheel weighs around 1.4 kg with variable weight, semi-hard ageing and an intense aroma of undergrowth. It combines the savoury character of Tuscan pecorino with the refined fragrance of truffle, ideal for professional kitchens looking for a premium gourmet ingredient.
What pecorino with truffle is
Pecorino is the historic Italian sheep's milk cheese, documented in central Italy since Roman times when it was a staple ration for the legions. The truffle version is a modern artisan speciality: thin shavings of drained summer truffle are blended into the curd, so that every slice reveals dark veins and releases woodland aromas the moment the wheel is cut. Caseificio Seggiano uses summer truffle (Tuber aestivum Vitt.) at a minimum of 1%.
Real geographic origin
The cheese is made in Seggiano, in the province of Grosseto, in the heart of the Tuscan Maremma. This is classic Pecorino Toscano country, a hilly inland area where sheep grazing on aromatic pastures gives the milk its characteristic sweetness and balance.
The producer
Caseificio Seggiano was relaunched in 2001 by cousins Roberto Governi and Gabriele Fabbri, who revived a family cheese-making tradition that had flourished in Seggiano from the 1960s to the 1990s. The dairy is a recognised Pecorino Toscano DOP cheesemaker and is known for its aged, barrel-refined and aromatised pecorino specialities. The truffle line is one of its most distinctive products.
Organoleptic profile
Straw-white paste dotted with dark truffle fragments, semi-hard and slightly grainy texture, compact rind. The flavour opens on the savoury, lightly piquant note of mature sheep's cheese and closes on a clean, persistent truffle finish reminiscent of damp forest floor. Best served at 14-16 °C to release the full aromatic bouquet.
Technical specifications
Pasteurised sheep's milk, selected dairy ferments, rennet, salt and drained summer truffle (min 1%). Allergens: milk. Refrigerated storage at 2-8 °C. Shelf life around 180 days as a whole wheel; once opened, consume within a few days keeping the cut surface protected. Approximate weight 1.4 kg per wheel (variable weight, sold per kg).
Uses in professional cooking
Grate it hot over tagliolini, gnocchi and truffle risotto for a clean truffle note; melt it into a fonduta to nap over polenta or poached eggs; shave it over warm crostini, focaccia and beef carpaccio; dice it into salads of raw porcini and walnuts; finish a tagliere of cured meats and honey. Add it at the end of cooking so the truffle aroma is not dispersed by high heat.
Pairings
Excellent with acacia or chestnut honey, walnuts, pear and fig mustard, and rustic bread such as Pane di Altamura. On a cheese board pair it with other Tuscan pecorini, with cured meats and a glass of structured red. In the kitchen it works alongside fresh egg pasta, double tomato concentrate based sauces and pizza toppings for a gourmet twist.
Delivery and logistics LAPA
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-8 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport).
Who it is for
Designed for restaurants, pizzerias, hotels, delicatessens, gastronomies, gourmet caterers and Italian grocery stores, as well as private customers passionate about authentic Italian cuisine who want a premium truffle pecorino for their table.
