The Moroternos were born out of long discussions with the Moro family. Sergio, the father, has always been a cheesemaker. He loves using new techniques to develop original, tasty recipes. In his cheese shop in Oderzo, Italy, he can offer his latest creations to his most loyal customers and find out what they think. That’s how he continues to perfect his craft on a daily basis. The idea took shape when Sergio and Vincent Christophe, Master Cheesemakers, realised that they were offering a lot of different blue cheeses (both plain and flavoured). They thought, why not use these flavouring techniques for other products? So Sergio suggested using his own cow’s milk creations, which were ripening quietly in his cellar, to test their theories. But a challenge arose in the form of a question: what flavourings should they choose? Vincent immediately suggested truffles, which always go wonderfully with cow’s milk. Susanna, Sergio’s wife, suggested combining the strength of horseradish, the sweetness of honey, and the colour of beetroot. Giovanni, Sergio and Susanna’s son, proposed a tangier version with mustard. And so these three versions were born: Moroterno al Tartufo, Moroterno alla Mostarda, and Pink Moroterno. Horseradish is paired with honey and beetroot to form Pink Moroterno, at the heart of our Octobre Rose campaign! These Moroterno are available only by 15-day pre-order.