Moliterno Al Tartufo
$45.00 / Lbprice is $45.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 4-6 Months
- Sheep Milk
- Italy
- ApproachableAdventurous
- SoftHard
Moliterno al Tartufo is a truffle cheese unlike any other. After the sheep's milk cheese develops a rich, buttery taste during its initial aging, a paste of black truffles is injected directly into the wheel yielding a ribbon of decadent flavor. Go ahead and add a drizzle of Mieli Thun Millefiori Wildflower Honey before serving atop Firehook Sea Salt Crackers for a truly indulgent snack.
“When I first tasted this cheese, my first thought was, ‘Truffle bomb.’ The beautiful flavor of truffles mixes brilliantly with the buttery sheep’s milk. When the cheese is aging, it is injected with freshly ground truffles that create a striking veining within the cheese. The flavor of truffle permeates the whole wheel and gives every bite that wonderful savory flavor. You can’t go wrong pairing this with a nice, hearty cracker. I prefer Rustic Bakery’s Olive Oil and Sel Gris crackers, with just a little drizzle of honey.”
Pasteurized Sheep's Milk, Summer Truffle (Tuber Aestivum Vitt., Salt, Flavors) Min 5%, Extra Virgin Olive Oil, Salt, Rennet
Allergens: Milk
- The rich, buttery Moliterno Al Tartufo separates itself from other truffle cheeses in its production process.
- For most truffle cheeses, truffles are added directly into the paste early in the aging process.
- Moliterno Al Tartufo is injected with truffles about two months into the aging process to give it its signature truffle ribbons.
- Moliterno is a pecorino-style cheese made in Sardinia.
- Production of Moliterno began in the late 19th century when the cheesemaker Agostino Villeco moved to the island and began producing Pecorino.
- Moliterno is produced seasonally from December to July.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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