Moliterno al Tartufo is created at Central Formaggi, a family business dating back four generations. The cheese 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.

We love it most as an ingredient: grate it into scrambled eggs, shred it on a baked potato, crumble it on grilled steak, or mix it into a mushroom risotto.