Pecorino di Moliterno

A strong, tangy flavor with nutty and slightly sweet undertones. The flavor becomes more complex and robust as the cheese ages.

The texture is semi-hard to hard with a firm, granular texture that becomes crumblier with age. The appearance of the natural rind can vary in color from pale yellow to darker shades while the interior is pale ivory to golden.

Traditionally aged for several months in a cool, damp cellar. The cheese is sometimes wrapped in natural materials like straw or leaves.

This Sardinian cheese, aged five to eight months, is very versatile and is best used as a centerpiece on a cheeseboard, grated over pasta or risotto, enjoyed with cured meats like prosciutto, or even thinly sliced and grilled on bread due to its rich, full flavor and firm texture.

Makes a great addition to sandwiches and fine to shave over a casserole.

Use a two-ply wax paper that lets cheese breathe and maintain optimal humidity, keeping it from drying out.

When the cheese is prepared using only sheep milk, it is prepared in a different manner, and is referred to as Pecorino Moliterno or Pecorino di Moliterno, the latter referring to the cheese made in the town of Moliterno in the southern Italian region of Basilicata.

Pecorino Moliterno is produced as a hard cheese, and during the curing process olive oil is rubbed into its surface, which produces a rind to prevent the loss of moisture.