Made in Treviso, Italy, by cheese merchants, Perlagrigia is washed and then rubbed, first with truffle infused olive oil and then a blend of spices and ash. Serve as an antipasto before grilled steak, with sundried tomatoes and balsamic onions. Tasting: Young fresh, soft & smooth with distinct flakes of black truffle. Pairing: Serve with robust reds. Made with pasteurized cow's milk and traditional rennet.