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
£5.99Price