How to Serve:
- great eaten raw
- layered or sprinkled on risotto or pasta or pizza dishes
- exciting to shave over a fried egg
- excellent mix with butter or cream sauces
- perfect pair with your good old bread or bold red wine
- the hyped-up half of mac n' cheese
- works well with a grilled cheese sandwich or melted fondue
Wine pairing: red wine, Cabernet, pinot noir, sparkling wine
Cheese platter: salted almonds, salami, cured meats
Cheeseboard: Mozzarella di Bufala - Truffle Noire Gouda - Grana Padano
Truffle Noire Pork Loin Steaks
1 pack Pork Loin Steaks
1 tbsp butter
1/4 cup red wine (or according to taste)
Truffe Noire Cheese
Salt and ground black pepper
Rub salt and pepper on the steaks to season.
Heat butter on a pan over medium heat and sauté the pork loins with red wine.
Cook until the meat is tender and golden brown.
Place on a serving plate.
Top with grated Truffe Noire cheese and allow to melt.
Sprinkle with tarragon herbs.
Serve with salad and enjoy!
Pasteurized cows milk, cheese culture, vegetarian rennet, Italian truffles, salt.
*Allergen information: contains milk
This cheese is an excellent source of calcium and protein just like any other. But the addition of truffles, a highly nutritious fungus, gives it a little more boost. While the little, concentrated amount of truffles in the cheese has potential benefits with their antibacterial properties, antioxidant contents, and some vitamins and minerals as well.
Storage: Wrap in cheese paper or waxed or parchment paper and refrigerate.
Shelf Life: 2 weeks refrigerated