Semi-hard or hard cheese, table or grating. The full taste of Moliterno is enhanced by the particular gustatory notes of the truffle.
The paste is white with truffle veins, the rind shows the typical signs of the cane basket and finally the “Central” brand on all forms guarantees its quality.
Production area: Sardinia
Country of Origin: Italy
Milk Type/Treatment: Raw Sheep
Rennet Type: Animal
THE FLAVOR EXPERIENCE
The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won’t overwhelm with too much astringency and ensures an elegant play of the flavors you’re seeking: the title role of black truffle and its beloved chorus, butter and salt.
Milk isn’t the only thing cheese preserves. The black truffle has a limited season, but surrounded by the salts and oils of Moliterno, black truffles are yours year round. These wheels are rubbed with vinegar and olive oil as they age, highlighting the subtle bite already present in the cheese, and guarding against any escape of truffly-goodness.
Pecorino, truffle, and honey make one of the most harmonious trios in the world of cheese-pairing. Starting with two-in-one, I recommend the gossamer Bee Raw Colorado Star-Thistle Honey with its almost marshmallow flavor. Moliterno al Tartufo can easily dominate the table, so choose a wine that can stand up but not overpower, like an earthy but floral Barolo. You may even find its kindred cheese-spirit in Testun a Barolo. Now THAT is one special cheese plate!
When carefully cut open by hand, wheels of Moliterno al Tartufo display a jagged surface reminiscent of a rocky crag. Bite-sized flakes crumble off and melt in the mouth, yielding perfect savory and creamy harmony, the truffle balancing the rich earthy notes of the sheep's milk.
Pairings with Moliterno al Tartufo can be challenging. Big, hearty red wines are probably the order of the day, but avoid anything too tannic so as to not overshadow the nuances of the cheese.