A semi-hard sheep's milk cheese from Sardinia, Italy. Aged around 5-8 months, it is soft and creamy in texture, slightly acidic with a sharp sheep's milk flavour. Comparable to parmigiano, bitey with a spicy citrus kick.
Key Facts
Details
Sardinian Sheep’s Milk
Dieterary:
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 Small Sardinian Cheese with Big Character
Moliternino is a semi-hard sheep’s milk cheese from Sardinia, Italy, produced in a smaller format than the classic large Sardinian wheels. Aged for around 5 to 8 months, it offers the richness and intensity of traditional island sheep’s milk cheeses, while remaining approachable and easy to enjoy.
This is a cheese with real personality: creamy, slightly sharp, gently salty, and full of the distinctive flavour that only Sardinian sheep’s milk can bring.
Terroir and Milk
Sardinia has one of the strongest sheep’s milk traditions in Europe. The island’s native Pecora Sarda sheep are known for producing rich, high-quality milk, shaped by their ability to graze across both coastal pastures and higher mountain terrain.
This varied landscape gives the milk a clean but complex character, with natural richness, gentle sweetness, and a savoury depth that carries through into the cheese.
Production and Affinage
Moliternino is produced from sheep’s milk and aged until the paste becomes semi-hard, dense, and expressive. The maturation allows the cheese to develop more intensity while preserving a creamy mouthfeel.
Unlike its truffled cousin, Moliterno al Tartufo, this version is left natural, allowing the pure flavour of the Sardinian sheep’s milk to take centre stage.
Texture and Flavour
Texture: Semi-hard, smooth, and creamy, with a slightly crumbly structure as it matures. It has a satisfying bite but still melts gently on the palate.
Flavour: Rich and savoury, with a clear sheep’s milk character. Expect notes of warm milk, salt, nuts, and a gentle citrus-like sharpness. It has a slightly spicy finish and a bite that can recall aged grating cheeses such as Parmigiano, while keeping the roundness and depth of a brebis-style cheese.
Aroma: Clean and milky, with warm animal notes, toasted nuts, and a light savoury edge.
Pairing Suggestions
Wine:
Chardonnay
Riesling
Vermentino
Medium-bodied Italian reds
Food:
Crusty bread
Fresh pears or figs
Toasted almonds or walnuts
Cured meats such as prosciutto or bresaola
It can also be grated or shaved over pasta, roasted vegetables, or salads when you want a sharper sheep’s milk finish.
Sardinian Sheep’s Milk
Moliternino is a cheese that doesn’t need embellishment. Without truffle or added flavouring, it shows the natural beauty of Sardinian sheep’s milk: creamy, salty, slightly sharp, and deeply satisfying.
A beautiful cheese for those who enjoy Manchego, Pecorino, or aged mountain-style sheep cheeses, but want something with a distinctly Sardinian identity.
