Pecorino Moliternino “Caseificio Central”

Salty, creamy and slightly sharp, with the warm, savoury character of Sardinian sheep’s milk.

Pecorino Moliternino is a semi-hard ewe’s-milk cheese matured for around five to eight months. It has enough age to develop bite and nuttiness, but still keeps a smooth, creamy centre.

Origin: Sardinia, Italy
Milk: Pasteurised ewe’s milk
Style: Semi-hard sheep’s-milk cheese
Texture: Firm, smooth and slightly crumbly
Intensity: Medium to strong
Rennet: Animal rennet
Age: Around 5–8 months
Shelf life: Around 7–10 days once cut

Warm milk, salt, toasted nuts and a citrus-like sharpness lead into a slightly spicy finish.

Serve in slices, shave over salads or roasted vegetables, or grate into pasta when you want a sharper sheep’s-milk finish.

Chardonnay, Riesling, Vermentino or a medium-bodied Italian red all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Tasmanian Quince Paste · Pickled Baby Figs · Falwasser Crispbreads

Raw Manchego Farmhouse DOP
For another firm sheep’s-milk cheese with a sweeter Spanish profile.

Pecorino Romano
For something saltier and more assertive.

This is the non-truffled version of the style, allowing the natural flavour of Sardinian sheep’s milk to remain the focus.

Ingredients: Pasteurised ewe’s milk, salt, cultures, animal rennet.