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Moliterno al Tartufo is produced on the island of Sardinia off the coast of Italy but is named after the village of Moliterno in Basilicata where it was first made. It is a raw sheep’s milk cheese shot through with thick veins of truffle! Unlike other truffle-infused cheeses, Moliterno is first aged for 5-8 months during which the wheels are rubbed with vinegar and local olive oil, allowing the cheese to fully develop its own characters first. These flavors, combined with the truffle, spread throughout the cheese, balancing the rich earthy notes of the sheep’s milk. Though the truffle is only visible in the thick black veins, the flavor does permeate throughout the cheese. For the best flavor, let the cheese rest at room temperature, then cut and watch the dark truffle paste slowly ooze out of the crevices of the cheese.

Origin: Sardinia, Italy
Milk: Raw Sheep        Rennet Type:   Animal     Age: 3-6 months
Look: Natural marbled brown and tan rind, ivory paste with very thick and distinct black veins of truffle
Feel: Firm and oily to the touch
Smell: Strong, aromatic, earthy truffle aromas
Taste: Rich, earthy, buttery, truffle
Pairs well with: Earthy and hearty Italian fruity reds like Barolo, Barbaresco or Amarone
Tastes good with:  Shaved over fresh pasta, pizza or risotto, blueberry jams, roasted vegetables

Recipe: Mushroom Risotto with Moliterno

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