Moliterno (cheese)
Moliterno is a type of cheese originating from the town of Moliterno, in the Basilicata region of southern Italy. It is a hard, aged cheese made from sheep's milk, and sometimes mixed with goat's milk. Moliterno cheese is known for its distinctive flavor, which is strong, tangy, and slightly spicy.
History[edit | edit source]
The production of Moliterno cheese dates back to the early Middle Ages, when it was made by shepherds in the Basilicata region. The cheese was traditionally made in the spring, when the sheep's milk was at its richest, and then aged for several months to develop its flavor.
Production[edit | edit source]
Moliterno cheese is made by curdling the milk with rennet, a substance derived from the stomach of ruminant animals. The curd is then cut, heated, and pressed into molds. The cheese is then salted and aged for a minimum of six months, although some versions are aged for up to two years.
Characteristics[edit | edit source]
Moliterno cheese has a hard, crumbly texture and a deep yellow color. The flavor is strong and tangy, with a slight spiciness that increases with age. The cheese is often used in cooking, particularly in pasta dishes, but can also be enjoyed on its own or with a glass of robust red wine.
Varieties[edit | edit source]
There are several varieties of Moliterno cheese, including Moliterno al Tartufo, which is infused with truffles, and Moliterno al Vino, which is soaked in red wine during the aging process.
See also[edit | edit source]
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