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cooking

Cheese: Moliterno

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.

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Milk

Sheep and goat

Origin

Italy

Aged

Yes, at least 60 days and mine was 6 months.

Aroma

Not strong but very present. Smells grassy, definitely a sheep milk cheese.

Taste

Nutty with medium saltiness.

Texture

Hard gritty texture but not as much as Parmigiano-Reggiano.  

Look

Yellow straw interior with visible openness. Orange rind.

Serving

I love it as a table cheese and in toasted sandwiches, pastas etc. 

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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.

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Wine

Cheese.com says ‘ Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match.’

Here are some more posts about cheese: 

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