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Venaco

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Brunello di Montalcino
Milk
Season for indulging
Weight
12000 g
Affinage


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