Italian Truffle Cheese. Many people criticize truffle cheeses because they often rely on truffle oil for their flavor intensity. And I think some people feel like that makes it a fake cheese, like it's a fake flavoring, but the truth of the matter is if you were to just put truffle in the cheese, it wouldn't taste like anything. So without that oil, you're not gonna get the aromatics that we're all looking for. Traditionally they're made of sheep milk, and this is an Italian truffle cheese that is made of cow milk. The base cheese is going to be milder. And really this is a cheese that's designed to just be about the flavor of the truffle. It's not wack-you-over-the-head truffly, which actually I'm kind of happy about 'cause if it were, that would mean it was gonna be just like greased up with truffle oil. It's definitely truffle. You can get the truffle really clearly. The cheese itself is kind of sour and kind of gummy in texture. I want the base cheese to be good before I layer in the flavor. I wish this were a more aged cheese with the same amount of truffle hit.