What it is
Pecorino Moliterno is a semi-hard cheese from Basilicata made from a blend of sheep's and goat's milk, in a piece of approximately 2 kg. It belongs to the southern Italian canestrato tradition and is suitable for slicing, grating and cooking.
Product reference and format
The product is identified as Pecorino Moliterno (Sheep and Goat), approximately 2 kg. The documented information describes a piece weight and does not establish a fixed carton quantity, so the format remains an indicative piece.
Product profile
The mixed milk gives the cheese a firm paste with a savoury, slightly tangy character. It has enough structure for clean slices and shavings while remaining useful as a finishing cheese or a melting ingredient in hot dishes.
Professional uses and quantities
Plan about 40 to 60 g per guest for a cheese board. Grate or shave it over pasta, soups and baked vegetables, or melt it into gratins. Serve the quantity required by the menu after briefly tempering it from refrigeration.
Common mistakes to avoid
Do not leave the cheese uncovered in the refrigerator or cut the entire piece in advance. Avoid pairing every preparation with strong seasoning; the savoury cheese should remain balanced with the dish and wine.
Storage and handling
Keep refrigerated at 0 to 4 °C and well wrapped. Cut only the quantity needed for the shift, protect the remaining piece and allow the serving portion to come briefly towards room temperature before tasting or plating.
LAPA logistics in Switzerland
LAPA supplies refrigerated Italian cheeses throughout Switzerland. On delivery, check the approximately 2 kg piece, keep it chilled and protected, and organise the required quantity for boards or the kitchen station.
Who it is for
A versatile cheese format for restaurants, pizzerias, hotels, caterers, delicatessens and professional kitchens that need one product for boards, finishing, grating and gratins.
