A semi-hard sheep cheese made from 100% pasteurized sheep milk, ripened for at least four months, with a layer of Italian black truffle paste at its centre. A rich, compact texture and a full milky flavour with a deep, earthy aroma.
Sheep milkIts inspiration
A semi-hard sheep cheese with a layer of black truffle at its centre — a meeting between the tradition of semi-hard sheep cheeses and a rare premium ingredient.
Making and ripening
Made from 100% pasteurized sheep milk, ripened for at least four months under controlled conditions. During the process a single layer of Italian black truffle paste is set in the centre of the wheel, so every wedge includes the truffle layer alongside the body of the cheese.
Taste and aromas
A semi-hard, rich and compact texture, with the full milky body typical of sheep milk. The truffle layer adds an earthy, deep and intense aroma that blends with the sweetness and richness of the cheese itself, giving notable depth and complexity.
Serving suggestion
Wine pairing: Pinot Noir — the wine’s delicate fruit and balanced acidity complement the depth of the truffle and the richness of the sheep milk.
“The Hebrew name, “Truffle in the Meadow”, was born of the wish to take our Galilean pecorino one step further, and to bring together two culinary landscapes: the Galilee’s sheep pastures and the Italian soil where truffles grow.
The base of the cheese follows the recipe of our Galilean pecorino — a hard sheep cheese I developed, inspired by Italian pecorino and adapted to the milk of the local Awassi and Assaf breeds. But at the heart of this cheese lies a surprise: a line of Italian truffle running through its centre.
The truffle line divides the cheese into two layers and gives it a deep, earthy aroma and a rich flavour that blends into the natural sweetness and saltiness of the sheep milk. As the cheese ripens, the flavours come together — the truffle melts into the cheese, and the cheese wraps around and softens its intensity.
Hence the name “Truffle in the Meadow”: the truffle stands for the Italian soil and the tradition I drew inspiration from, while the meadow stands for the pasture, the sheep and the Galilee landscape that give the cheese its local identity.
It is a cheese that connects what grows beneath the ground with what grazes above it — Italian truffle with Galilean sheep milk, and an ancient tradition with our own personal interpretation at Rom Farm.”
— Naomi Richard Stein, certified Master Cheesemaker, GVINAGE
Frequently asked questions about Truffle
What is Truffle made from, and how long does it ripen?
Made from 100% pasteurized sheep milk, ripened for at least four months under controlled conditions. During the process a single layer of Italian black truffle paste is set in the centre of the wheel, so every wedge includes the truffle layer alongside the body of the cheese.
How should I serve Truffle, and with which wine?
Wine pairing: Pinot Noir — the wine’s delicate fruit and balanced acidity complement the depth of the truffle and the richness of the sheep milk.
How should I store Truffle at home?
Wrap it in baking paper or parchment — not cling film, which suffocates the cheese and gives it an aftertaste — and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home.
