MOLITERNO AL TARTUFO
Moliterno al Tartufo is made from pasteurized sheep’s milk and aged for two months before being injected with ground black truffles that infuse the paste with bold, rich flavor and a striking veined appearance. The wheels are rubbed with vinegar and olive oil as they age, highlighting the subtleness already present in the cheese, and guarding against any escape of truffly-goodness. Moliterno al Tartufo is created at Central Formaggi, a family business dating back four generations.
Moliterno al Tartufo has a grassy tang and a sweet, musky finish. It’s ivory smooth, and shaves abundantly to feathery strips. The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won’t overwhelm with too much astringency and ensures an elegant play of the flavors you’re seeking: the title role of black truffle and its beloved chorus, butter and salt.
Pecorino, truffle, and honey make one of the most harmonious trios in the world of cheese-pairing. Moliterno al Tartufo can easily dominate the table, so choose a wine that can stand up but not overpower, like an earthy but floral Barolo. You may even find its kindred cheese-spirit in Testun al Barolo.
As an ingredient or accompaniment, grate it into scrambled eggs, shred it on a baked potato, crumble it on grilled steak, or mix it into a mushroom risotto. Whatever you do with it, be prepared for the full, vegetal sheep’s milk flavors and the deep umami notes to leave you speechless.
MURCHIO AL VINO – Wine Soaked Goat Cheese
Murcia al Vino is made from the best goat milk in all of Spain, the milk of Murciano-Granadina goats. These are well acclimatized to the heat and aridness, grazing on the rich grass and wild herbs, resulting in a very flavorful cheese. Murcia is made using wine to give it its extraordinary color. The rind is treated with red wine.The texture is firm, but extremely buttery, making it an excellent ‘snacking’ cheese. Serve, appropriately, with a nice full bodied red wine.
MAASDAMMER is a Swiss-style Dutch cheese. Made from cow’s milk, it is aged for at least four weeks. It ripens faster than other cheeses made in the Netherlands. Maasdam has internal voids, or holes, from the ripening process, and a smooth, yellow rind. Sometimes, it is waxed like Gouda is. The cheese was created to compete with Swiss Emmental cheeses by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental, due to a higher moisture content. The aromas are fruity, while the flavors are mild, nutty, buttery, and sweet.
The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, although it is now made by other Dutch companies under the name Maasdammer. That name was selected to honor the village of Maasdam in the province of Zuid-Holland.