Moliterno al Tartufo

Ivory smooth, shaves abundantly to feathery strips.

Quick Facts

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.

The Story

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.

Usage Tips

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 Acacia Honey for its balanced sweetness and liquidity despite being raw. 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!