Pecorino al Tartufo Bianchetto — Caseificio Busti, Tuscany

Q: Where is Pecorino al Tartufo - Caseificio Busti made and what is its history?

The Pecorino al Tartufo from Caseificio Busti is the first cheese of the Le Delizie line born in Fauglia, in the province of Pisa, and still today the best-selling. Caseificio Busti was founded in 1955 by Gino Busti in the Pisan countryside, in an area where the tradition of processing sheep's milk is documented at least since the Middle Ages. Fauglia lies at the heart of a doubly-gifted territory: on one hand, the flocks of the Pisan Hills provide quality sheep's milk with herbaceous notes; on the other, the hills of San Miniato are famous for the White Truffle (Tuber borchii Vittadini) and the Black Summer Truffle (Tuber aestivum Vittadini). The technique of incorporating the truffle directly into the curd guarantees even distribution and deep aromatic integration that distinguishes this product from pecorinos merely aromatised on the surface. The five-week ageing is calibrated to preserve the softness of the paste and the vitality of the truffle aroma.

Q: How to store Pecorino al Tartufo - Caseificio Busti and what to pair it with?

Temperature: 4-8 degrees C in the vegetable drawerRemove from the fridge 30 minutes before tasting to express the aromaWrap in cheese paper after each use; do not seal in cling filmUse within 3 weeks of openingThe rind is inedible; the cheese is vacuum-packed in the 1 kg formatIn the kitchen: On a board with chestnut honey, walnuts and red onion jam - classic Tuscan pairing. Melted on toasted Tuscan bread croutons or on polenta al momento. Grated over porcini risotto or fresh pasta with butter and sage. Paired with Morellino di Scansano, Chianti Classico Riserva or Barbera d'Alba.

Q: What guarantees the quality of Pecorino al Tartufo - Caseificio Busti?

Caseificio Busti has been working since 1955 in the Pisan countryside using 100% Italian pasteurised sheep's milk, Volterra salt and certified truffle from the San Miniato area - one of the most renowned regions for harvesting White Truffle in Tuscany. The product does not fall under a specific PDO but the supply chain is traceable and certified according to European food safety regulations.Product information

Q: Is Pecorino al Tartufo - Caseificio Busti gluten-free? Does it contain lactose?

Allergens: pasteurised sheep's milkLactose: present (short ageing - 5 weeks)Gluten: absentPregnancy: suitable - pasteurised milkVegan/vegetarian: not suitable (animal rennet)

Pecorino al Tartufo — Caseificio Busti

Semi-hard cheeses / Sheep's milk

€44,00

Pecorino al Tartufo — Caseificio Busti

€44,00 / 1.0 kg

Weight: 1.0 kg

SKU: A00121

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Pecorino with semi-hard paste produced by Caseificio Busti of Fauglia (PI) with pasteurised Italian sheep''s milk and Bianchetto truffle from San Miniato (Tuber borchii Vitt.) incorporated into the curd. Ageing of five weeks. Compact straw-coloured paste, speckled with black, with persistent woodland aroma and soft flavour that evolves into intense earthy and fungal notes. 1 kg format, refrigerator storage.

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Produced by Caseificio Busti of Fauglia, in the province of Pisa, the Pecorino al Tartufo is one of the flagship cheeses of the "Le Delizie" line: the first born of the family, still today among the most requested. The base is pasteurised sheep's milk from Italian farms, processed with Volterra salt, rennet and selected lactic cultures. The truffle — in the Bianchetto from San Miniato (Tuber borchii Vittadini) or Black Summer (Tuber aestivum Vittadini) variants — is incorporated directly into the curd immediately after cutting, ensuring uniform distribution in the paste. Ageing lasts five weeks: sufficient to develop structure and aroma, while keeping the paste soft and compact.

Main characteristics

Milk: pasteurised sheep's milk, Italian farms
Producer: Caseificio Busti, Fauglia (PI), active since 1955
Truffle: Bianchetto from San Miniato (Tuber borchii Vitt.) or Black Summer (Tuber aestivum Vitt.), incorporated into the curd
Ageing: 5–6 weeks
Paste: semi-hard, straw-yellow colour, speckled with black
Format: 1 kg form; refrigerator storage, consume within 2 months

Sensory profile

Appearance: light and compact paste with regular distribution of dark truffle fragments
Aroma: persistent woodland, fungal and earthy notes with sweet milky background
Taste: soft and buttery entry from the sheep's milk, intense aromatic truffle progression; balanced flavour, long and clean finish
Texture: yielding paste when cut, melting in the mouth without graininess

How to serve

At room temperature, removed from the refrigerator at least 30 minutes before
On a board with chestnut or acacia honey, walnuts and red onion jam
Melted on toasted Tuscan bread croutons or on polenta
Grated on porcini mushroom risotto or on fresh pasta with butter and sage
Paired with a structured red wine: Morellino di Scansano, Chianti Classico, Barbera d'Alba

Why choose it
Among the flavoured pecorinos available on the European market, the Busti version stands out for the quality of the raw material — the truffle from San Miniato is among the most prized in Tuscany — and for a production technique that incorporates it into the paste and not on the surface. The result is an integrated, non-artificial aromatic profile. A 1 kg format makes it accessible both for retail and for catering.

FAQ

Where is Pecorino al Tartufo - Caseificio Busti made and what is its history?

The Pecorino al Tartufo from Caseificio Busti is the first cheese of the Le Delizie line born in Fauglia, in the province of Pisa, and still today the best-selling. Caseificio Busti was founded in 1955 by Gino Busti in the Pisan countryside, in an area where the tradition of processing sheep's milk is documented at least since the Middle Ages. Fauglia lies at the heart of a doubly-gifted territory: on one hand, the flocks of the Pisan Hills provide quality sheep's milk with herbaceous notes; on the other, the hills of San Miniato are famous for the White Truffle (Tuber borchii Vittadini) and the Black Summer Truffle (Tuber aestivum Vittadini). The technique of incorporating the truffle directly into the curd guarantees even distribution and deep aromatic integration that distinguishes this product from pecorinos merely aromatised on the surface. The five-week ageing is calibrated to preserve the softness of the paste and the vitality of the truffle aroma.

How to store Pecorino al Tartufo - Caseificio Busti and what to pair it with?

Temperature: 4-8 degrees C in the vegetable drawer
Remove from the fridge 30 minutes before tasting to express the aroma
Wrap in cheese paper after each use; do not seal in cling film
Use within 3 weeks of opening
The rind is inedible; the cheese is vacuum-packed in the 1 kg format

In the kitchen: On a board with chestnut honey, walnuts and red onion jam - classic Tuscan pairing. Melted on toasted Tuscan bread croutons or on polenta al momento. Grated over porcini risotto or fresh pasta with butter and sage. Paired with Morellino di Scansano, Chianti Classico Riserva or Barbera d'Alba.

What guarantees the quality of Pecorino al Tartufo - Caseificio Busti?

Caseificio Busti has been working since 1955 in the Pisan countryside using 100% Italian pasteurised sheep's milk, Volterra salt and certified truffle from the San Miniato area - one of the most renowned regions for harvesting White Truffle in Tuscany. The product does not fall under a specific PDO but the supply chain is traceable and certified according to European food safety regulations.

Product information

Is Pecorino al Tartufo - Caseificio Busti gluten-free? Does it contain lactose?

Allergens: pasteurised sheep's milk
Lactose: present (short ageing - 5 weeks)
Gluten: absent
Pregnancy: suitable - pasteurised milk
Vegan/vegetarian: not suitable (animal rennet)

Main characteristics

Milk: pasteurised sheep milk, Italian farms
Producer: Caseificio Busti, Fauglia (PI), established 1955
Truffle: bianchetto from San Miniato (Tuber borchii Vitt.) or summer truffle (Tuber aestivum Vitt.), incorporated into the curd
Ageing: 5-6 weeks
Paste: semi-hard, straw yellow, dotted with black
Format: 1 kg; refrigerate, consume within 2 months

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