Pecorino Moliterno Al Tartufo “Caseificio Central”

Moliterno al Tartufo is not just a soft cheese with truffle added for perfume. It is first and foremost a proper aged Sardinian sheep’s milk cheese: salty, sharp, creamy, and full of character. The truffle comes later, enhancing the cheese rather than replacing it. Rich, dramatic, and deeply satisfying, it is a perfect choice for truffle lovers and a standout piece on any cheese board. Key Facts Origin: Sardinia, Italy Milk: Sheep Rennet Type: Animal rennet Style: Semi-hard Classification: Artisan Shelf Life: 7-10 days, this product is cut to order Goes well with: Chardonnay, Riesling Similar cheeses: Manchego, Parmigiano Reggiano Details A Striking Truffle Cheese from Sardinia Moliterno al Tartufo is a semi-hard sheep’s milk cheese from Sardinia, Italy, made in impressive wheels of around 5 kg. Aged for around 5 to 8 months, it begins as a traditional Sardinian sheep’s milk cheese before being transformed with truffle. The truffle is not added at the beginning. The cheese first develops its own flavour and structure for about a month, then a truffle mixture is introduced through the natural cracks and openings inside the wheel. This creates the dramatic black marbling that runs through the paste and gives each slice its unmistakable aroma. Terroir and Milk Sardinia has one of Italy’s strongest sheep’s milk traditions. The island is home to the Pecora Sarda, one of the most important dairy sheep breeds in the Mediterranean. These sheep are well adapted to both coastal grazing and higher mountain terrain, producing milk that is rich, clean, and naturally complex. That milk gives Moliterno its strong identity: a cheese with depth, salinity, and a true sheep’s milk character before the truffle even enters the story. Production and Affinage Moliterno al Tartufo is aged until the paste becomes firm enough to hold its shape, while still retaining a creamy and slightly moist texture. After the first stage of maturation, the truffle mixture is added through the internal breaks in the cheese. As the wheel continues to age, the truffle slowly infuses the paste, creating both flavour and visual impact. This method gives a more natural and generous distribution of truffle than a simple layer or surface coating. Texture and Flavour Texture: Semi-hard, dense, and slightly crumbly, yet still creamy on the palate. It slices well, with a satisfying bite. Flavour: Sharp and expressive, with the natural acidity and savoury richness of aged sheep’s milk. There are notes of warm milk, salt, citrus, and spice, almost comparable in intensity to aged grating cheeses like Parmigiano, but with the deeper sweetness and lanolin character of sheep’s milk. The truffle adds earthy, mushroomy, umami depth without completely hiding the cheese underneath. Aroma: Bold and aromatic, with a clear truffle perfume supported by the rustic warmth of Sardinian sheep’s milk. Appearance Moliterno al Tartufo is one of the most striking cheeses to cut. The pale ivory paste is crossed with dark truffle veins, creating a natural marbled pattern throughout the wheel. Each piece looks different, depending on how the truffle has travelled through the cheese. Pairing Suggestions Wine: Chardonnay Riesling Full-bodied Italian reds Mature sparkling wine for contrast Food: Fresh figs or pears Honey Toasted walnuts Prosciutto or bresaola Crusty bread It is also excellent shaved over risotto, pasta, polenta, eggs, or roasted potatoes, where gentle heat releases the truffle aroma beautifully. Dietary: Sheep's milk, Salt, Animal rennet, starter