Moliterno Pecorino al Tartufo Nero *Third of a Pound*

Moliterno Pecorino al Tartufo Nero, Third of a Pound

From the island of Sardinia, a raw sheep's milk cheese with black truffles. What makes it different is the timing: the truffle paste is infused after the Moliterno has been aged, so the cheese develops its own character first and the truffle comes in on top of it.

Why you'll love it

• Truffle added after aging — the cheese is aged first, then injected, so both flavors stay distinct.
• Raw sheep's milk — unpasteurized milk from Sardinia, dense and savory.
• Truffle through the paste — visible in the veins, but the flavor runs through the whole piece.
• Rind treated with oil and vinegar — a traditional step that protects the wheel during aging.
• Central Formaggi — the Italian house named on the label, importing from Sardinia.

How to enjoy Shave it over pasta or risotto, or serve thin slices with a drizzle of honey. A Barolo or a rich red from Sardinia is the right bottle.

A truffled pecorino where the truffle is an addition rather than a cover up, and you can taste the difference.