It has taken years of work for master cheesemaker Vincent Christophe to develop this cheese. 

Gorgonzola aged for 90 days is used as the base for this creation – extremely creamy, smooth to the point of being almost liquid. It is then left to age for another 15 days for the flavour of his top-secret truffle mixture to infuse. The cheese is then finished in fine flakes of dried truffle.

The result is a decadently rich and creamy cheese with deep umami notes.