Moliterno Bianco Sardo
I love this cheese! Just enough bite and the flavor takes a whole voyage between the first taste and the finish. A lovely, lovely cheese.
A fatty, lush paste with a rugged rind that harkens time and place.
Fatty, not too dry. Not too crumbly. An olive oil bath makes sure of that.
Country of Origin: Italy
Milk Type/Treatment: Pasturized sheep
Rennet Type: Animal
Pay attention to the rind. It's an indicator that this cheese is made in the old world style known as 'en canestrato' meaning that it is formed in a wicker basket and left to cure. When stable enough to be moved, it is rubbed down with olive oil and set to age on reeds for a minimum of six months. Like a Italian bodybuilder, this cheese sweats oil and has the physique to match; tight yet supple, balanced, and rugged on the outside.
Moliterno is a classic example of small form Italian Pecorino. It is named for the Latin 'mulcternum' which is a place to milk animals and allow the milk to coagulate. The curd is broken by hand and placed in wicker baskets to remove the excess whey. Then the wheels are placed in hot whey to cook for about fifteen minutes. The cheese is rubbed with olive oil to prevent cracking and aged on reeds for a minimum 6 months. The result is a fatty, lush paste with a rugged rind that harkens time and place.
Drizzle with Di Bruno Bros.' truffle honey for a Classic 9th Street pairing.
Fatty, not too dry. Not too crumbly. An olive oil bath makes sure of that.
Country of Origin: Italy
Milk Type/Treatment: Pasturized sheep
Rennet Type: Animal
Pay attention to the rind. It's an indicator that this cheese is made in the old world style known as 'en canestrato' meaning that it is formed in a wicker basket and left to cure. When stable enough to be moved, it is rubbed down with olive oil and set to age on reeds for a minimum of six months. Like a Italian bodybuilder, this cheese sweats oil and has the physique to match; tight yet supple, balanced, and rugged on the outside.
Moliterno is a classic example of small form Italian Pecorino. It is named for the Latin 'mulcternum' which is a place to milk animals and allow the milk to coagulate. The curd is broken by hand and placed in wicker baskets to remove the excess whey. Then the wheels are placed in hot whey to cook for about fifteen minutes. The cheese is rubbed with olive oil to prevent cracking and aged on reeds for a minimum 6 months. The result is a fatty, lush paste with a rugged rind that harkens time and place.
Drizzle with Di Bruno Bros.' truffle honey for a Classic 9th Street pairing.
SKU: CHIT990P
I love this cheese! Just enough bite and the flavor takes a whole voyage between the first taste and the finish. A lovely, lovely cheese.
A DiBruno cheesemonger at the Ardmore Farmers Market introduced me to this cheese several years ago. One taste and I was hooked! Superb, sharp, nutty goodness that would go well, for example, with a fine dessert wine. Sauternes, anyone? Few other Italian cheeses, I think, can match this beauty.
Thanksgiving 2016 I spent with family in Phillie, highlight was going to your store. Sampled & bought a small amount of this cheese too bring home-thought I could buy in central Florida(home) After a year of trying to find this cheese unsuccessfully I ordered it at Christmas. IT is just as delicious as I remember Thank you