Moliterno (cheese)

Moliterno (Lucano: Mulitiernu) is an Italian pasta filata cheese that is produced in a similar manner to caciocavallo and other pasta filata cheeses.

[1] When the cheese is prepared using only sheep milk, it is prepared in a different manner, and is referred to as pecorino moliterno or pecorino di moliterno, the latter referring to the cheese made in the town of Moliterno in the southern Italian region of Basilicata.

[1][2] Pecorino moliterno is produced as a hard cheese, and during the curing process olive oil is rubbed into its surface, which produces a rind to prevent the loss of moisture.

[2] Moliterno was first produced in the Calabria and Lucania regions of Southern Italy.

[1] Today, it is produced in the Basilicata region of Southern Italy.