Moliterno Pecorino Infused with Black Truffle

Moliterno Pecorino Infused with Black Truffle

This is a raw sheep’s milk cheese that comes from Sardinia, Italy.

Sardinia, Italy

I found this cheese at Goat Inc. in Port Credit (Ontario).

Moliterno Label

This cheese is made by first aging the sheep’s milk cheese for 12 months and then injecting it with black truffle paste. The cheese is then further aged another 5 months. Even though the truffle paste is concentrated in the veins, the truffle flavour permeates the entire cheese. During aging, the rind is repeatedly washed with an oil and vinegar bath to maintain the moisture in the cheese. The cheese is produced in 6 pound wheels.

This medium firm cheese is interesting to look at with its greyish yellow paste. The paste is accented by the veins of luxurious truffles running through it providing an elegant contrast of colour, texture and flavour.

What does Moliterno Pecorino Truffle cheese taste like?  This cheese has a strong earthy flavour. A little goes a long way. It has … presence. It starts medium firm then quickly dissolves on the tongue. It becomes creamy with an earthy, salty and rich taste.

This is not a cheese for the timid but if you like truffles then you will probably really enjoy this cheese. Pair this cheese with a big fruity red wine such as Barolo, Barbaresco or Amarone.

I really liked this Moliterno Pecorino Truffle cheese. I will feature this cheese on my “Walking the Wild Side” cheese board.

Ovinsardo is Over the Top Delicious

I picked up this cheese at the Gouda for You specialty cheese shop in Barrie, Ontario. The owner, Deb Marrow, told me that this was one of her favorites.

Ovinsardo is a blue cheese that is made from sheep’s milk. It is pale white with blue and green veining. It is produced in Sardinia.

Where is Sardinia?

No it is not a Province of Canada. Sardinia is an Italian island in the Mediterranean. In fact, it is the second largest of all Mediterranean islands. Supposedly, there are more sheep than people on the island which may explain why they are making blue cheese from sheep’s milk.

Sardina, Italy - image from Wikipedia

I attempted my usual internet research to learn as much as possible about this cheese, but Ovinsard (or Ovinsardo, or Ovin Sard) all came up with very scant information. When I Googled it, most of the references came from it being featured on cheese flights, or cheese boards, from several swanky restaurants. It also popped up in a few recipes, again from swanky restaurants.

I came across a reference to Ovinsardo by Kang Leong who writes the London Eater Blog. Buried in his restaurant review is his reaction to the Ovinsardo.

“That cheese, oh that cheese. Ovinsardo. What a brilliant little f*cker. The gorgeous stink of stilton, the strength of ten gorgonzolas, the hardness of a well-aged parmesan. On its own, the beef was bland but tender (which is why I assumed it was a fillet) , but with that superb Sardinian cheese, it became ethereal.” – Kang Leong

I agree with him with the exception of the “hardness of Parmesian”. The piece that I tried was semi-firm but not hard. Perhaps his was affected by the preparation.

I have to admit that this one took me by surprise. Sheep’s milk blue? I squinted my eyes and prepared myself for a suffering as I placed a small sample in my mouth. But OMG (that’s Oh My God for you non-texters) this one delivered and how. It’s creamy, milky and it packs a wallop of a blue cheese flavor. I loved it.

Thank you to the Sardinian sheep milkers and cheese makers, whoever you are.