Crutin
Crutin is an Italian cheese produced in Langhe, Piedmont. The cheese is made from cow's milk and ages from 1 to 2 months. Crutin was created by Beppino Occelli, who named it after a small cellar excavated from stone that was initially used for storage by farmers in the area.
The texture is crumbly, and the body is filled with fine black truffle shavings, giving the cheese an intense aroma of truffle with a hint of the stone cellar. The flavors are citrusy and tangy. It's recommended to serve Crutin over carpaccio, eggs, or pasta because it crumbles and flakes very easily.
Pair it with a glass of Italian red wine such as Barolo or Barbaresco.
Pairing tips
Barbaresco
This powerful red wine is produced from Nebbiolo grapes grown on the nutrient-rich soils around the city of Barbaresco in Piedmont. For a long time, the wine was considered ... Read more
Barolo
This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century,... Read more
Serve with
Carpaccio
This traditional Italian dish of worldwide fame is typically served as an appetizer, and consists of very thin slices of raw fish or meat served on a plate with olive ... Read more
