'Moliterno al Tartufo' is a luxurious Italian cheese, renowned for its rich, earthy flavour infused with black truffle veins. Made from sheep’s milk, this semi-hard cheese originates from Sardinia, where it is aged for several months before being carefully injected with black truffle paste, allowing the intense, aromatic truffle essence to permeate the firm, crumbly texture.
The cheese itself has a golden, straw-coloured paste, with striking black veins of truffle running through it. Its flavour is a perfect balance of salty, nutty, and umami-rich, with the deep earthiness of truffle adding an indulgent, savoury complexity.
Moliterno al Tartufo is best enjoyed on its own, allowing the truffle to shine, but it also pairs beautifully with honey, cured meats, crusty bread, and bold Italian wines like Barolo or Brunello di Montalcino. Whether shaved over dishes for an elegant touch or savoured as part of a cheeseboard, this cheese is a true gourmet delicacy for truffle lovers.
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky.
Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
Aged for at least 15 days, Langres is regularly washed in brine and annatto, giving its rind a beautiful orange hue and slightly wrinkled texture. Unlike other washed-rind cheeses, Langres is not...
'Moliterno al Tartufo' is a luxurious Italian cheese, renowned for its rich, earthy flavour infused with black truffle veins. Made from sheep’s milk, this semi-hard cheese originates from Sardinia, where it is aged for several months before being carefully injected with black truffle paste, allowing the intense, aromatic truffle essence to permeate the firm, crumbly texture.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
