It is a mature cheese made from sheep's milk. After production, it is placed in specific baskets in which pepper is added in layers and then left to dry for a few days. On the palate it shows slightly spicy notes typical of aging to which the hint of pepper is added. Fresh, floral and spicy, it has a strong taste and an intense smell. Crumbly and grainy, the pecorino seasoned in pepper is produced from February to June and undergoes a minimum seasoning of at least 6 months.
Refined
Stagionato sotto Pepe
Description
Pairings
Excellent with chestnut honey or pear, fig, citrus fruit, sweet pepper and pineapple jams. Recommended in combination with meditation wines and dry and intense red wines.
Preservation
Store the cheese in a cool, dry place, or halfway in the refrigerator wrapped in vegetable paper or a cotton napkin. If the refrigerator is excessively humid, put next to the cheese a small cup with salt, so that excess moisture is absorbed by the latter.
Ingredients
Pasteurized sheep's milk, salt, rennet and selected lactic ferments, pepper in the crust
Additional infos
Allergens: Milk and its derivatives
Milk: Pasteurized sheep's milk
Seasoning: Long, minimum 180 days
Type of milk Pasteurized sheep's milk
Seasoning Long, minimum 180 days
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