Primosale Siciliano pepato

A cheese produced in Sicily with pasteurized sheep's and cow's milk. The cheese has an elastic, compact texture, with a straw-yellow colour. It has a rough rind due to the marks left by the baskets in which it is produced. The cheese is characterised by sparse holes, whilst whole grains of black pepper can be found offering a strong, slightly spicy aroma if ripened for longer periods of time. Excellent as an aperitif when paired with fig jam.

 

INGREDIENTS: sheep's milk, cow's milk, grains of pepper, rennet, lactic cultures.

TYPE OF MILK: sheep's milk and cow's milk.

MILK TREATMENT: pasteurized.

RIPENING: minimum 4 months.

AVAILABILITY: from October to June.