Pecorino Moliterno al Tartufo: aged sheep's cheese with black truffle
Pecorino Moliterno al Tartufo is an aged sheep's milk cheese marbled with summer black truffle (Tuber aestivum), supplied as a whole wheel of about 3 kg under the Riserva Esclusiva Auricchio selection. The semi-hard straw-yellow paste, dark natural rind and unmistakable truffle veining make it both a striking table cheese and an aromatic grating cheese for professional kitchens across Switzerland.
What Moliterno cheese is
The Moliterno style is a cylindrical sheep's milk cheese named after the town of Moliterno in Basilicata, where the tradition was born. Today most production takes place in Sardinia from selected sheep's milk. It should not be confused with Canestrato di Moliterno Stagionato in Fondaco IGP, a distinct protected cheese aged in the fondaci of Moliterno: this wheel is a Moliterno-style pecorino enriched with truffle and is not an IGP product.
The truffle veining
After maturing, the wheels are infused with freshly ground summer black truffle (Tuber aestivum), which creates the characteristic dark marbled veins and the deep, earthy aroma. The result is a balanced cheese where the savoury, slightly piquant note of aged pecorino meets the woodland fragrance of truffle.
The selection: Riserva Esclusiva Auricchio
Auricchio is a historic Italian cheese house founded in 1877 by Gennaro Auricchio, today based in Cremona. This wheel is selected and distributed under its premium Riserva Esclusiva line, a guarantee of consistent quality and maturation for the food-service channel.
Characteristics and tasting
Straw-yellow, semi-hard paste with marbled truffle veins and a dark natural rind. The flavour is bold and persistent, with the truffle aroma growing as the cheese reaches room temperature. Serve at 16 to 18 degrees C to release the full bouquet.
Professional uses
- Shave fresh flakes over tagliolini, fettuccine or risotto just before serving.
- Fold into fondute, truffle cream sauces and scrambled eggs off the heat.
- Grate over baked pasta, gnocchi and polenta for an aromatic finish.
- Present on a cheese board with honey, mostarda and grissini.
- Pair with structured red wines or a passito for the dessert course.
Common mistakes to avoid
- Do not serve it straight from the fridge: the truffle aroma stays muted below 12 degrees C.
- Do not cook it for long at high heat: add it at the end so the truffle does not turn bitter.
- Do not store it unwrapped: cover the cut face with food paper to protect the aroma and avoid drying.
Specifications
- Whole wheel about 3 kg (3.0 to 3.5 kg), semi-hard sheep's milk cheese.
- Pasteurized sheep's milk, salt, rennet, lactic ferments, summer black truffle.
- Allergens: milk. Keep refrigerated at 0 to 8 degrees C.
- Shelf life about 180 days from production; 15 days after opening.
- HS customs code 0406.90, country of origin Italy.
Delivery and logistics
Refrigerated B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2 to 4 degrees C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24 to 48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, hotels, delicatessens, gourmet shops, Italian grocery stores and private customers passionate about Italian cuisine.
