Produced on the island of Sardinia off the coast of Italy, this is an unforgettably dense and fudgy pecorino laced with thick veins of black truffle. 

Its story begins in the late 19th century, when Agostino Villecco, an enterprising cheesemaker from southern Italy, moved to the sheep-filled Mediterranean island to satisfy a mainland demand for pecorinos. Using milk from small local shepherds, he began making cheese according to methods from his hometown, and then shipping fresh wheels back to the town of Moliterno for aging and sale.