If Canestrato di Moliterno were hidden in your Easter eggs, the hunt wouldn’t last very long! This style of firm sheep’s milk cheese boasts a bold, savory aroma that’s impossible to ignore- with every variety offering its own uniquely delicious profile.

When it comes to exceptional Moliterno, one name stands above the rest: Central Formaggi. Join us on a journey to Italy as we dive into Central’s storied history, explore the magic of their traditional cheesemaking, and discover the spectacular varieties that will transform your Easter spread.

Why is it so special?

Central has been crafting exquisite cheeses in Sardinia for over half a century, but their story truly begins in the late 19th century. It was then that Agostino Villecco, a master cheesemaker from southern Italy, followed his craft to the Mediterranean island famous for its sheep.

Driven by the mainland’s appetite for authentic Pecorino, Agostino began partnering with local shepherds, using their rich milk to create cheeses based on the traditional methods of his hometown. In those early days, the fresh wheels were transported back to Moliterno (a town in the province of Potenza, in the southern Italian region of Basilicata) for aging and distribution, which is where it gets its name from! Today, Central’s roots remain firmly planted in Sardinia’s ancient pastore (shepherd) culture. The sheep still graze freely on wild, aromatic herbs, and the company remains fiercely committed to the artisanal techniques passed down through generations- carrying on the legacy of Agostino.

One of the most fascinating and infamous aspects of Central is their dedication to the canestrato method. The cheese curds are gently pressed into woven reed baskets, which impart a beautiful, rustic ribbed pattern onto the rind of every wheel. It is a labor of love that honors the hard-working shepherds of Sardinia and ensures absolute quality from pasture to plate.

Where the magic happens!

Once the high-quality milk is collected, warmed, and mixed with natural rennet, the curds form and are ladled into their iconic basket molds. But for Central, the aging process is where the true innovation begins. As the classic Moliterno ages and develops its firm, flaky texture, Central’s artisans use it as a canvas to create a breathtaking lineup of infused cheeses.

Instead of just mixing ingredients into the milk, Central uses a specialized, proprietary process to inject rich pastes and flavors deep into the paste of the cheese after it has begun aging. This creates gorgeous, striking veins of flavor that look incredible on a holiday cheeseboard!

Choose the right one… or two!

Now that we’ve fed your brains with a little Italian history, prepare your taste buds. Whether you are building an Easter antipasto platter or grating cheese over spring lamb, Central has a cheese for every palate:

• Classic Moliterno: The shining star that started it all. Rubbed with olive oil as it ages, this 100% sheep’s milk cheese boasts a firm, crumbly texture. It offers a perfect balance of salty, nutty, and subtly sweet flavors.
• Moliterno with Truffle (Al Tartufo): The poster child! Central injects a decadent black truffle paste into the aged wheel. The resulting dark veins provide an luxurious, earthy aroma that pairs beautifully with a celebratory Easter roast.
• Moliterno with Wine (Al Vino): Bathed in local wine, this cheese develops a stunning deep-purple rind. The wine permeates the cheese, leaving behind fruity, robust undertones and a slightly sweeter finish.
• Moliterno Pepato: A true southern Italian classic! Studded with whole black peppercorns, this variety delivers a zesty, aromatic bite that perfectly cuts through the rich creaminess of the sheep’s milk.
• Goat Moliterno: Looking for something different? Central applies their masterful aging techniques to 100% goat’s milk. The result is a delightfully chalky, melt-in-the-mouth texture with bright, tangy, and citrusy notes.

These sheep’s milk cheeses aren’t Moliternos by definition, but they’re absolutely worth a try alongside the rest of the lineup!

• Fiore Piccante: For those who like a little heat! This wheel brings a vibrant, fiery kick of Calabrian chili peppers, offering a wonderful contrast to sweet Easter treats.
• Piccolo Canestrato al Pesto: If the Spring season had a cheese mascot, this would be a front-runner! Infused with vibrant green basil pesto, it’s herbaceous, fresh, and visually stunning.