Moliterno al Tartufo from Blue Apron Foods

If there was a cheese that could get a date, Moliterno al Tartufo is the one.

On Friday night, the Italian cheese made everyone who ate it in Blue Apron Foods moan in delight.

“The taste has the punch of good sex,” said the co-owner of Blue Apron, Alan Palmer who was handing out slices of the aromatic cheese, which fills the room with its strong, musty but appetizing scent. “And the smell, well, it smells like great sex.”

Moliterno al Tartufo, which caused the palate arousal, is a mixture of goat’s and sheep’s milk and is injected with truffles, which are edible fungi that look like small clumps of mud, that grow underground near tress.  

It comes from the Italian island of Sardinia, where the Moliterno is aged for five to eight months, to ensure the cheese has a strong, mature and sharp flavor of its own before the truffle paste is injected.

The inside is off-white and is characterized by brown and black “veins,” the winding canals of Black Summer truffles.

Then it is aged for another 10 to 13 months, while the rind is washed with oil and vinegar. 

The result is a uniquely sharp, pungent cheese with a country earthiness that should not be accompanied by meat, olives or fruit spread. Palmer suggests its only companion should be a baguette.

“This cheese has such a unique flavor that you don’t want another taste to get in the way,” he said.

However, it does go well with an Italian red wine or a beer.

A long-time and weekly patron, Deirdre Lovell from Park Slope, was blown away by Moliterno al Tartufo’s flavor, which is $29.95 per pound.

“It tastes so good it makes me want to...” Lovell trailed off while moaning between chews. “It is the hottest thing I’ve tasted here."