Description
The “crutin”, a small cellar dug into the tuff, was the pantry of the farmers of Langa. This cheese made from cow’s milk, with broken paste enriched with flakes of summer truffle, concretely recalls the spirit of this magical place. For this reason Beppino Occelli called it Crutin. It is recommended to pair with noble Piedmontese wines such as Barbaresco and Barolo. In the kitchen, Crutin is revealed as a key ingredient for sumptuous fillings or in the seasoning of pasta and gnocchi in bianco.
