Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £7.60 through £45.60
Pecorino Moliterno is a cheese that combines history with a dash of creativity. It’s rooted in the old ways of shepherding and cave ageing in Basilicata, but it’s also proof that there’s always room for a new twist in Italian cheese. Tradition and bold flavours, all in one wheel.
Every wedge of Pecorino Moliterno contains generous amounts of black truffle. Its flavours are superbly balanced to provide a lingering richness in the mouth.
Pecorino Moliterno is a real gem among Italy’s sheep’s milk cheeses. It has deep roots in tradition. But there’s a twist that makes it stand out. Firm, full of flavour, and streaked with dramatic veins of truffle, it captures the spirit of southern Italy and the cleverness of its makers.
Pecorino takes its name from the Italian word for sheep, pecora. It’s been around since Roman times. Sheep thrive in the hills and pastures of central and southern Italy. Their milk has long been turned into sturdy, nourishing cheeses that could last the journey, perfect for hungry travellers or shepherds on the move.
Pecorino Moliterno comes from Basilicata in southern Italy. The region has gently sloping hills and a long history of shepherding. The cheese is named after the town of Moliterno, which is famous not for making the cheese, but for ageing it. Traditionally, shepherds made young pecorino in the countryside. They then brought the wheels to Moliterno’s cool stone cellars to mature slowly in perfect conditions.
Over the years, the experts there came up with a clever idea. They started adding black truffle paste to the matured wheels. That’s how the famous “Moliterno al Tartufo” was born, a cheese now instantly recognisable by its striking truffle veins. It’s a team effort: shepherds make the cheese; Moliterno affineurs finish it. Both add something special.
Traditional Pecorino Moliterno begins with high-quality sheep’s milk, often from pasture-raised flocks. The milk is gently heated and coagulated with rennet, an enzyme that curdles milk. Once curds form (the solid parts formed when milk separates), they are cut, pressed into moulds (containers that shape the cheese), and salted. The young wheels then age for several months. This allows them to firm up and develop their characteristic depth.
The magic, however, often happens later. Small channels (thin holes) are drilled into the aged cheese and filled with a paste made from black truffles. Over time, the truffle permeates the paste, creating dramatic dark veins that radiate from the centre outward. This technique is different from mixing truffles directly into fresh curds. Instead, it transforms a mature cheese, keeping its structure while adding aromatic complexity.
Its rind is typically natural and rustic. It is often speckled with blooms, especially as the cheese matures. The interior is pale, straw-coloured, shot through with striking ebony streaks of truffle. Give it a smell, and earthy, woodland notes jump out straight away, think damp soil, mushrooms, and a gentle hint of garlic.
Taste-wise, the cheese is savoury and just salty enough, with a lovely nutty backbone. You’ll notice flavours of browned butter, roasted hazelnuts, and sweet cream. The texture is firm but melts away nicely as you eat it. The truffle adds umami intensity and an aromatic complexity that lingers long after each bite. Rather than overwhelming the cheese, the infusion enhances its natural richness. This creates a layered balance between sheep’s milk sweetness and woodland earthiness.
The finish is long, savoury, and slightly tangy, leaving you wanting another slice.
Jen’s note: The truffle-veining technique was originally developed as a creative response to market competition. As truffle products grew in popularity, Moliterno’s affineurs sought a way to distinguish their aged pecorino from other truffle cheeses that simply mixed truffle into fresh curds. By injecting truffle paste into fully matured wheels, they created a dramatic starburst pattern inside the cheese, making each cut visually spectacular.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, black truffle, salt, starter cultures, rennet, natural flavour
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
