Moliterno al Tartufo
An absolute must-try for truffle lovers, Moliterno al Tartufo is a decadent pecorino cheese produced on the picturesque island of Sardinia off the coast of Italy.
Its beginnings are somewhat humble; in the late nineteenth century, enterprising cheesemaker Agostino Villecco moved to the island and began using the milk from local shepherds to create cheese using methods from his hometown. Wheels were then shipped back to the town of Moliterno for aging and sale. It wasn't until two generations later when his grandsons began producing a version filled with truffle. Taking advantage on the island's rich terroir and mild, sunny climate, Central Formaggi was born. With a focus on tradition and artisan methods, today Central Fromaggi produces more than five dozen types of cheese and ships them worldwide.
Fudgy and luxurious, Moliterno is still made seasonally from December to July using homebred cultures with curds that are then molded in handmade reed baskets. Unlike most truffle cheeses, Moliterno is aged for several months and then only the most flawless wheels are selected to become Tartufos. They are then sent to the Northern part of the island - truffle country! - to be injected with rich truffle paste. This results in the striking black veins visible when a wheel is cut into. Further aging then occurs, during which the wheels are also rubbed with truffle oil.
Crumbly and dense, Moliterno is a truffle-lovers delight. The intense truffle flavour balances in perfect harmony against the earthy notes of the sheeps milk and literally melts in your mouth.