Produced on the island of Sardinia off the coast of Italy, Pecorino Moliterno al Tartufo is a raw sheep's milk cheese shot through with thick veins of truffle. Moderately sharp, salty and rich this beautifully aged cheese has intense truffle flavour.
The truffle element is added post-production, after some aging has taken place, by injecting the pecorino with a paste made of black truffles. This process allows the cheese to develop its own flavours and for the texture to "break down" before the addition of the truffle. During the five month maturation period, the wheels are rubbed with vinegar and local olive oil. These flavours, combined with the truffle, spread throughout the cheese, balancing the rich earthy notes of the sheep milk.
Serve with honey and dry salamis.
Pair Pecorino Moliterno al Tartufo with big hearty red wines, but avoid anything too tannic, also dessert wines pair nicely.