Produced on the Italian island of Sardinia Pecorino Moliterno al Tartufo is a raw sheep's milk cheese shot through with thick veins of black truffle.
Unlike most other truffled cheeses, the truffle paste is infused after Moliterno has been aged to perfection from 5 to 8 months, so that the cheese develops its own character before the truffles are injected. Injecting the truffle paste into the Moliterno is a delicate operation.
Though the truffles are only visible in the “veins,” the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss.
This is a beautiful, aromatic cheese where the strong sharp sheep cheese flavor and the truffles beautifully complement each other. It is not only very visually pleasing, but the taste is out of this world.
For the best flavor, let the cheese rest at room temperature. Then, once cut, watch the dark truffle paste slowly ooze out of the crevices of the cheese. Delicious! Enjoy this pecorino with a big, earthy Italian red wine, that has enough muscle to stand up to the truffles.