Pécorino Moliterno Truffle

Pécorino Moliterno Truffé is one of the great truffled cheeses of southern Italy, originating from Moliterno - a village in Basilicata, perched at 1000 meters above sea level in the southern Apennines, where sheep have grazed on wild, aromatic grasslands for centuries. The resulting pecorino has a more rustic, intense character than its Tuscan or Sardinian cousins, with a frank saltiness and deep animal notes that make it an instantly memorable cheese.

Black truffles are injected or incorporated into the paste during the maturing process, leaving dark veins visible when cut. Its presence doesn't seek to soften the Pécorino - it prolongs it in the same deep, rustic register, adding notes of undergrowth, cocoa and wild mushroom to the already complex palette of ripened sheep's milk cheese.

Remove from the fridge at least 20 minutes before serving to develop its full expressiveness. Tasted in thin slices on an arugula salad with a drizzle of black truffle olive oil and a few walnut kernels, it's a masterpiece. Grated over buttery pasta or on a white pizza, it replaces Parmesan with authority.

Content: 220g. Price per kg: €79. Store at the bottom of the fridge.