Pecorino di Moliterno al tartufo

Pecorino di Moliterno al tartufo is an Italian, raw sheep's milk cheese encrusted with veins of white and black truffles. It is a semi-hard cheese that works nicely used on the table with cured meats as an appetizer or to be grated or even an after-dinner cheese course.

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.

Moliterno Pecorino al Tartufo (truffle) - Auricchio is a delicacy that originates from the Italian island of Sardinia.