Truffle Tremor
is the perfect combination of earthy black Italian summer truffles combined with tangy, lactic goat cheese. Not only is it delicious served with savory foods, melted atop a hot burger for example, but it’s also a great dessert cheese! Serve with candied oranges, candied ginger, and candied nuts with port wine for the perfect dessert. The paste just under the rind softens with age giving the cheese even more flavor.

Super Gold Winner, 2014 World Cheese Awards
Outstanding Cheese or Dairy, 2009 sofi Awards
Gold Winner, 2009 & 2010 California State Fair Cheese Competition
First Place, 2009, 2012, 2014 American Cheese Society Awards
First Place, 2014 World Championship Cheese Contest

Origin:  California, USA
Milk: Pasteurized goat        Rennet Type:  Vegetable    Age:  3 weeks
​Look: White mold-ripened rind, white interior speckled with black truffles
Feel: Creamy, dense, smooth
Smell: Goaty, earthy, milky
Taste: Acidic, creamy, earthy, goaty tang
Pairs well with: Riesling, Moscato, Pinot Noir, Zinfandel, Cabernet Sauvignon, Port, Demi-Sec Sparkling Wine, Sweet Sherry
Tastes good with:  Candied fruits, candied nuts, fruit and nut crisps, melted on steak or burgers

Recipes: Pasta Due Funghi with Truffle Tremor
Truffle Tremor Compound Butter
               Truffle Tremor and Shiitake Mushroom Tart