| PECORINO PEPATO |
 Description:
Pecorino is the general
name given to any “brebis” (sheep) milk’s cheese made in Italy.
Hence we find Pecorino Toscano, Romano, Siciliano and Pepato. These cheeses are
the grandfathers of the Italian cheese industry. Made by the shepherd’s
from the their herds grazing in the arid lands where the olive trees grow.
Pines le Jeune mentioned this cheese in the first century. There is a story
that Romulus made this cheese from goat’s milk, but the authentic pecorino
is from “brebis” milk. The Pecorino Pepato is native to the town of
Ragusa in Southern Italy. The cheese has black peppercorn incorporated in its
pate (dough).
Texture:
The
texture is white and compact. It is best eaten young and as it matures it takes
on a sharp aromatic taste. Excellent with fresh bread, or shredded over a plate
of zucchini carpaccio.
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Milk |
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indulging |
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| Weight |
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12000 g |
| Affinage |
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