Sardinian sheep's milk cheese veined with black truffle: firm, earthy, lingering.
Hard Sardinian sheep's milk cheese with real black truffle veins injected mid-aging. Deeply earthy, crumbly, long on the finish. Shop online.
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Moliterno al Tartufo is a hard sheep's milk cheese from Sardinia, injected with a black truffle paste midway through aging so the truffle reads as loud as the cheese itself. You can see it the moment it's cut: dark truffle veins running through an ivory, slightly flaky paste, with the aroma coming off the wheel before the knife is even down.
The texture is firm and crumbly, the kind of pressed sheep-milk paste that shaves clean and holds together at room temperature. The truffle sits right in the middle of the palate, deeply earthy and mushroomy, with a salted, brothy backbone from the sheep milk that keeps it from tipping into one-note truffle. The finish is long. The truffle stays on the tongue for a good while after the cheese is gone.
What makes this one worth grabbing is the timing of the truffle injection. It goes in after the wheel has already started to age, so the truffle aroma is preserved instead of being cooked out by the full aging cycle. That is why the truffle here reads real and fresh rather than faded, and why a shaving over hot pasta or a warm risotto lets the whole wheel do its job.
Firm and crumbly under the knife, with a slightly flaky break along the truffle veins. Dense sheep-milk paste that shaves cleanly and holds its shape at room temperature.
Big, decadent flavor driven by the black truffle. The sheep-milk paste carries a savory, slightly gamy backbone that lets the truffle sit forward without turning one-note.
The truffle lingers for a long stretch, earthy and mushroomy, with a saline sheep-milk pull that keeps going after the paste is gone.
Muted milky notes. The paste is dry and aged, so the sheep-milk character reads as savory and buttery rather than fresh or yogurty.
A toasted, browned-butter note runs under the truffle, typical of a pressed aged sheep cheese from the island.
Deeply earthy, driven by the black truffle veins running through the wheel. Forest-floor and damp-cellar aromas hit before you even taste it.
No real heat or piquancy. The bite comes from salt and truffle rather than any peppery kick.
Natural rind
Natural rind, firm and slightly dusty from the aging cave. Trim it if it's tough; the paste is where the truffle lives.
Moliterno al Tartufo stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The truffle wants a wine with weight and a little sweetness or lift. Champagne cuts the fat and lets the earthiness read; a bold red from Piedmont matches the intensity without fighting it.
Honey and figs give the truffle a sweet counterweight; the sheep-milk salt does the rest of the work.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
