Sheep cheese with black truffle and mushrooms

Artisan black truffle and mushroom cheese made with pasteurized sheep's milk. Its curing of more than 35 days makes it very particular and different, surprising the most gourmet palates. Has intolerance to milk and its derivatives Net weight of the piece 450 grams (variable). Consumption suggestion: cut a piece and accompany with a Pinot Noir or Merlet or, if preferred, with a Cabernet Sauvignon Blanc or Chadornnay. It also combines very well with some grape seeds and some dried fruit.