Moliterno is a hard sheep and goats milk cheese that hails from southern Italy.
It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pastas.
Sheep and goat
Yes, at least 60 days and mine was 6 months.
Not strong but very present. Smells grassy, definitely a sheep milk cheese.
Nutty with medium saltiness.
Hard gritty texture but not as much as Parmigiano-Reggiano.
Yellow straw interior with visible openness. Orange rind.
I love it as a table cheese and in toasted sandwiches, pastas etc.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Cheese.com says ‘ Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match.’
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