If you’ve developed a love for the distinctive aroma and taste of truffles, you’ll be seduced by the latest addition to the Tognini’s Cheese Room, Moliterno Black Truffle Pecorino.
This raw sheep's milk cheese with black truffles comes from the Italian island of Sardinia. Unlike most truffled cheeses, the truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the ‘veins’, the truffle flavour permeates throughout the entire paste of this amazing cheese.
During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss. Once cut, the dark paste oozes out of the crevices of the cheese like trickles of water from a craggy cliff. Both delicious and intriguing visually, this cheese is a show-stopper.
Mark says enjoy this pecorino with a big, earthy Italian red with enough muscle to stand up to the truffles. Narelle says serve it on its own or shaved over fresh pasta with butter tossed through. Also try it over scrambled eggs for breakfast or add to some rocket and drizzle with raspberry vinaigrette.
Try the cheese on the lunch menu at Tognini’s Spring Hill with Grilled asparagus with leek mash, roasted capsicum and truffle pecorino cheese.
According to Mark’s sister Yolanda, who has a degree in Italian language, technically translated 'pecorino' means 'little sheep'. So authentic pecorino cheese should be made from sheep milk – as it is in