Pecorino Tartufo San Cesario is a pressed sheep milk cheese produced a few kilometers southeast of Rome. The pasteurized sheep milk is coagulated using traditional rennet, formed into medium sized wheels, aged, infused with black truffle, then aged some more. The cheese is rubbed with sunflower oil during the aging to prevent it from drying out. The texture is firm and moist. The sweet gamy flavor of the sheep milk balances the seductive truffle aroma.