top of page
Moliterno al Tartufo

Moliterno al Tartufo

A salty, sheepy pecorino aged for up to 12 months to develop cracks through the paste of the cheese. Then black truffle is injected thoughout the cheese, filling the fissures with pungent truffle and riddling the cheese with black bolts of lightning


Once inoculated, Moliterno al Tartufo is matured for a further 4-5 months to allow the truffle to infuse

  • Milk

    Pasteurised sheep's milk

  • Rennet

    Traditional rennet

  • Origin

    Serrenti, Sardegna, Italy


bottom of page