Moliterno Di Pecorino *Third of a Pound*

Moliterno Di Pecorino, Third of a Pound

Delight in the unique flavors of Moliterno di Pecorino. A Sardinian sheep's milk cheese from Central Formaggi, aged five to eight months and rubbed with olive oil until the rind turns dark and firm.

Why you'll love it

• Sardinian sheep's milk — made on Sardinia from sheep's milk, which gives it the sweet, dense flavor of island pecorino.
• Five to eight months — aged between five and eight months, long enough to firm up without becoming a grating cheese.
• Olive oil rubbed — rubbed with olive oil several times as it ages, which builds a rind that slows moisture loss.
• Firm and a little crumbly — the interior is firm with a slight crumble, golden in the middle and darker near the rind.
• Faint caramel — at the center the cheese smells sweet, with faint caramel notes behind the sheep's milk.

How to enjoy Serve it with honey, pears or a few drops of aged balsamic, or shave it over warm beans and greens. A dry Italian white or a medium red is the right weight.

A pecorino with enough age to be interesting and enough sweetness to eat on its own, which is a narrow window.