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.