Pecorino Moliterno Al Tartufo “Caseificio Central”

Bold sheep’s-milk pecorino with dramatic black truffle veins running through the paste.

Pecorino Moliterno al Tartufo starts as a proper aged Sardinian sheep’s-milk cheese. The truffle is introduced after the cheese has begun to mature, filling natural openings through the wheel and creating both aroma and striking marbling.

Origin: Sardinia, Italy
Milk: Pasteurised ewe’s milk
Style: Semi-hard sheep’s-milk cheese with truffle
Texture: Dense, creamy and slightly crumbly
Intensity: Strong
Rennet: Animal rennet
Age: Around 5–8 months
Shelf life: Around 7–10 days once cut

The cheese itself is salty, sharp and savoury, with warm milk and citrus notes. The truffle adds earthy mushroom and umami depth without completely covering the sheep’s-milk character.

Serve in thin slices, or shave over risotto, pasta, polenta, eggs or roasted potatoes.

Chardonnay, Riesling, mature sparkling wine or a full-bodied Italian red all work.

Truffle is already aromatic, so the best partners are simple, crisp and lightly fruity.

Falwasser Crispbreads · Pickled Baby Figs · Tasmanian Quince Paste

Truffelperle
For a Swiss raw-milk truffle cheese with a more alpine flavour.

Trufado – Valdivieso
For a Spanish sheep’s-milk truffle cheese.

The truffle mixture is added after the wheel has already begun maturing, allowing it to travel through natural cracks rather than simply sitting as a surface layer.

Contains: Ewe’s milk. Made with animal rennet and black truffle.