Moro Latteria, which became Moro Formaggi, was established in 1930 by Luigi Moro as a milk cooperative involving the farms around the town of Oderzo. The latteria helped distribute milk more efficiently during this time of food shortages in Italy. In the early 1980s, Luigi’s grandson, Sergio, decided start cheesemaking to diversify and augment his family’s business. Since then, Sergio has being making his customers (like us!) very happy with his classic Italian cheeses.

Barricato al Pepe is one of our favorites from Moro Formaggi. We don’t carry many cheeses with added ingredients (herbs, fruit, truffle, etc.) but this one has become very popular among mongers and customers alike. Barricato al Pepe is an Italian cow’s milk cheese whose firm paste is dotted with black peppercorns. After the cheese is made, it is buried in black pepper and placed inside red wine barrels to mature. The final result is a firm paste with a fruity flavor and a punch of spicy black pepper. We recommend using it to make a next-level Cacio e Pepe, or eating crumbles with a glass of Prosecco or a fruity Italian red wine.