This original creation from Sergio Moro is no average semi-firm cow’s milk cheeses. It is a mini version of his Sottocenere® al Tartufo, a cheese with a bounty of black truffles added into the paste. It is then coated with the ashes of spices, giving it is characteristic grey rind. Sergio Moro is carrying on the family business founded by his grandfather, Luigi, who began a milk cooperative in 1930 to help local farmers. Today, Sergio crafts unique cow’s milk cheeses that reflect the region’s terroir. A judicious amount of black truffles are added into the paste of Sottocenere® al Tartufo, which is then aged in ashes to preserve it, as per Venetian farmers’ tradition. The various spices used on the rind (including nutmeg, cloves, coriander, cinnamon, licorice, anise, and fennel), as well as a hint of truffle oil contribute delicate aromas and help set this cheese apart from the crowd.