Moliterno is a Sardinian sheep’s milk cheese, most often encountered in its truffled form, Moliterno al Tartufo, in which black truffle paste is layered into channels carved through the wheel during aging. The result is one of the most visually and aromatically dramatic cheeses available.

Flavor Profile

The sheep’s milk base is firm, dense, and slightly crumbly with the characteristic tang and lanolin richness of Sardinian pecorino-style cheeses. The truffle veining contributes a powerful earthy, garlicky, deeply savory aroma that permeates the entire wheel. The combination is intense, luxurious, and unmistakable.

How to Serve

Serve at room temperature in thin slices or shavings, since a little carries a long way. It is a natural centerpiece on a cheese board. Shave it over fresh pasta, risotto, or scrambled eggs, where gentle warmth releases the truffle aromatics without cooking them away.

Pairing Suggestions

Pair with a full-bodied Sardinian red such as Cannonau, or with a Barolo. Serve with honey, walnuts, and plain bread that will not compete with the truffle.

Storage

Wrap tightly in wax paper and store in the refrigerator, well separated from other foods since the truffle aroma transfers readily. Keeps three to four weeks.