{"id":58,"date":"2026-08-20T13:33:56","date_gmt":"2026-08-20T10:33:56","guid":{"rendered":"https:\/\/gvinage.co.il\/?post_type=product&p=58"},"modified":"2026-10-15T15:16:08","modified_gmt":"2026-10-15T12:16:08","slug":"kmehin-baachu","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/kmehin-baachu\/","title":{"rendered":"Truffle"},"content":{"rendered":"
\n

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.<\/p>\n

\n
\"SheepSheep milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Pinot Noir<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

A semi-hard sheep cheese with a layer of black truffle at its centre \u2014 a meeting between the tradition of semi-hard sheep cheeses and a rare premium ingredient.<\/p>\n

Making and ripening<\/h3>\n

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.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

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.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Wine pairing: Pinot Noir \u2014 the wine\u2019s delicate fruit and balanced acidity complement the depth of the truffle and the richness of the sheep milk.<\/p>\n<\/div>\n

\n

\u201cThe Hebrew name, \u201cTruffle in the Meadow\u201d, was born of the wish to take our Galilean pecorino one step further, and to bring together two culinary landscapes: the Galilee\u2019s sheep pastures and the Italian soil where truffles grow.<\/p>\n

The base of the cheese follows the recipe of our Galilean pecorino \u2014 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.<\/p>\n

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 \u2014 the truffle melts into the cheese, and the cheese wraps around and softens its intensity.<\/p>\n

Hence the name \u201cTruffle in the Meadow\u201d: 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.<\/p>\n

It is a cheese that connects what grows beneath the ground with what grazes above it \u2014 Italian truffle with Galilean sheep milk, and an ancient tradition with our own personal interpretation at Rom Farm.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Truffle<\/h2>\n
\nWhat is Truffle made from, and how long does it ripen?<\/summary>\n

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.<\/p>\n<\/details>\n

\nHow should I serve Truffle, and with which wine?<\/summary>\n

Wine pairing: Pinot Noir \u2014 the wine\u2019s delicate fruit and balanced acidity complement the depth of the truffle and the richness of the sheep milk.<\/p>\n<\/details>\n

\nHow should I store Truffle at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 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<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A sheep milk cheese layered with truffle, aged at the GVINAGE dairy in the Galilee.<\/p>\n","protected":false},"featured_media":35,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Truffle","_gv_en_excerpt":"

A sheep milk cheese layered with truffle, aged at the GVINAGE dairy in the Galilee.<\/p>","_gv_en_content":"

\n

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.<\/p>\n

\"SheepSheep milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Pinot Noir<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

A semi-hard sheep cheese with a layer of black truffle at its centre \u2014 a meeting between the tradition of semi-hard sheep cheeses and a rare premium ingredient.<\/p>\n

Making and ripening<\/h3>\n

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.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

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.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Wine pairing: Pinot Noir \u2014 the wine\u2019s delicate fruit and balanced acidity complement the depth of the truffle and the richness of the sheep milk.<\/p>\n<\/div>\n

\u201cThe Hebrew name, \u201cTruffle in the Meadow\u201d, was born of the wish to take our Galilean pecorino one step further, and to bring together two culinary landscapes: the Galilee\u2019s sheep pastures and the Italian soil where truffles grow.<\/p>

The base of the cheese follows the recipe of our Galilean pecorino \u2014 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.<\/p>

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 \u2014 the truffle melts into the cheese, and the cheese wraps around and softens its intensity.<\/p>

Hence the name \u201cTruffle in the Meadow\u201d: 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.<\/p>

It is a cheese that connects what grows beneath the ground with what grazes above it \u2014 Italian truffle with Galilean sheep milk, and an ancient tradition with our own personal interpretation at Rom Farm.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Truffle<\/h2>
What is Truffle made from, and how long does it ripen?<\/summary>

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.<\/p><\/details>

How should I serve Truffle, and with which wine?<\/summary>

Wine pairing: Pinot Noir \u2014 the wine\u2019s delicate fruit and balanced acidity complement the depth of the truffle and the richness of the sheep milk.<\/p><\/details>

How should I store Truffle at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 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<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Truffe dans la prairie","_gv_fr_excerpt":"

Un fromage de brebis avec une couche de truffe, affin\u00e9 \u00e0 la fromagerie GVINAGE en Galil\u00e9e.<\/p>","_gv_fr_content":"

\n

Un fromage de brebis \u00e0 p\u00e2te mi-dure fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9, affin\u00e9 au moins quatre mois, avec une couche de p\u00e2te de truffe noire italienne en son centre. Une texture riche et compacte et une saveur lact\u00e9e pleine, avec un ar\u00f4me profond de sous-bois.<\/p>\n

\"LaitLait de brebis<\/strong><\/span><\/div>
<\/span>Accord vin : Pinot noir<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Un fromage de brebis \u00e0 p\u00e2te mi-dure avec une couche de truffe noire en son centre \u2014 la rencontre entre la tradition des fromages de brebis \u00e0 p\u00e2te mi-dure et un ingr\u00e9dient d\u2019exception rare.<\/p>\n

Fabrication et affinage<\/h3>\n

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9, affin\u00e9 au moins quatre mois dans des conditions contr\u00f4l\u00e9es. Au cours du processus, une seule couche de p\u00e2te de truffe noire italienne est plac\u00e9e au centre de la meule, de sorte que chaque part comprend la couche de truffe aux c\u00f4t\u00e9s de la p\u00e2te du fromage.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

Une texture mi-dure, riche et compacte, avec le corps lact\u00e9 plein typique du lait de brebis. La couche de truffe ajoute un ar\u00f4me de sous-bois, profond et intense, qui se m\u00eale \u00e0 la douceur et \u00e0 la richesse du fromage lui-m\u00eame, lui donnant une profondeur et une complexit\u00e9 remarquables.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

Accord vin : pinot noir \u2014 le fruit\u00e9 d\u00e9licat et l\u2019acidit\u00e9 \u00e9quilibr\u00e9e du vin compl\u00e8tent la profondeur de la truffe et la richesse du lait de brebis.<\/p>\n<\/div>\n

\u00ab Le nom h\u00e9breu, \u00ab Truffe dans la prairie \u00bb, est n\u00e9 du d\u00e9sir d\u2019emmener notre pecorino galil\u00e9en un pas plus loin, et de r\u00e9unir deux paysages culinaires : les p\u00e2turages de brebis de Galil\u00e9e et la terre italienne o\u00f9 poussent les truffes.<\/p>

La base du fromage suit la recette de notre pecorino galil\u00e9en \u2014 un fromage de brebis \u00e0 p\u00e2te dure que j\u2019ai d\u00e9velopp\u00e9, inspir\u00e9 du pecorino italien et adapt\u00e9 au lait des races locales Awassi et Assaf. Mais au c\u0153ur de ce fromage se cache une surprise : une ligne de truffe italienne qui le traverse en son centre.<\/p>

La ligne de truffe divise le fromage en deux couches et lui donne un ar\u00f4me profond de sous-bois et une saveur riche qui se fond dans la douceur et la salinit\u00e9 naturelles du lait de brebis. Au fil de l\u2019affinage, les saveurs s\u2019unissent \u2014 la truffe se fond dans le fromage, et le fromage l\u2019enveloppe et adoucit son intensit\u00e9.<\/p>

D\u2019o\u00f9 le nom \u00ab Truffe dans la prairie \u00bb : la truffe repr\u00e9sente la terre italienne et la tradition dont je me suis inspir\u00e9e, tandis que la prairie repr\u00e9sente le p\u00e2turage, les brebis et le paysage de Galil\u00e9e qui donnent au fromage son identit\u00e9 locale.<\/p>

C\u2019est un fromage qui relie ce qui pousse sous la terre \u00e0 ce qui pa\u00eet au-dessus \u2014 la truffe italienne au lait de brebis galil\u00e9en, et une tradition ancienne \u00e0 notre propre interpr\u00e9tation personnelle \u00e0 la ferme Rom. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur Truffe dans la prairie<\/h2>
De quoi est fait Truffe dans la prairie, et combien de temps s\u2019affine-t-il ?<\/summary>

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9, affin\u00e9 au moins quatre mois dans des conditions contr\u00f4l\u00e9es. Au cours du processus, une seule couche de p\u00e2te de truffe noire italienne est plac\u00e9e au centre de la meule, de sorte que chaque part comprend la couche de truffe aux c\u00f4t\u00e9s de la p\u00e2te du fromage.<\/p><\/details>

Comment servir Truffe dans la prairie, et avec quel vin ?<\/summary>

Accord vin : pinot noir \u2014 le fruit\u00e9 d\u00e9licat et l\u2019acidit\u00e9 \u00e9quilibr\u00e9e du vin compl\u00e8tent la profondeur de la truffe et la richesse du lait de brebis.<\/p><\/details>

Comment conserver Truffe dans la prairie \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[19],"product_tag":[],"class_list":["post-58","product","type-product","status-publish","has-post-thumbnail","product_cat-hard","pa_milk-28","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=58"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/35"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=58"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=58"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=58"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}