{"id":3704,"date":"2012-01-25T07:45:00","date_gmt":"2012-01-25T07:45:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=3704"},"modified":"2012-01-25T07:45:00","modified_gmt":"2012-01-25T07:45:00","slug":"pecorino-di-moliterno-cheese-from-sardinia","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=3704","title":{"rendered":"Pecorino di Moliterno- Cheese from Sardinia"},"content":{"rendered":"

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We always like to let you know when a great wheel of cheese, like this Pecorino di Moliterno, is being cut at one of the area's great cheese shops. We bought this one at Salumeria Italiana<\/a> in the North End.<\/p>\n

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Pecorino means it's made with sheep's milk but, in this case, it may have a bit of goat's milk added. Some Moliternos do. Salumeria also had a second version of this cheese with truffles added.<\/p>\n

As you can see, we paired this with Bosc pears. It was a great combination! Some vendors selling this cheese suggest following the Sardinian tradition of serving it with a smidge of hot pepper jelly. <\/p>\n

Sheep's milk has a higher fat content than cow or goat milk. Therefore, the experts suggest you remove from refrigeration and bring to room temperature only what you want to eat immediately. As the cheese warms, some of the fat will come to the surface. That will never be reabsorbed if you have to put it back in the cooler. <\/p>\n

Here are a few of our favorite books on cheese. But, click here for many more choices over at Amazon.<\/a>\"\"<\/em><\/span><\/p>\n