Caseificio Bertagni's Pecorino al Tartufo is produced in Pieve Fosciana, in the steep valleys between the Apuan Alps and the Tuscan-Emilian Apennines. These areas have always favored sheep farming, which is more likely to accept the harsh conditions of these areas.

Pecorino al Tartufo combines the wild taste of sheep's milk with the elegant intensity of black truffles. The result is a compact cheese decorated with a myriad of tiny black nuggets.