Pecorino Pepato is a pasteurized sheep's milk cheese dotted with black peppercorn all over the paste. Originally from Sicily, Italy, it is made in Sardegna. Italy. The cheese is aged for about 6 months during which it develops a flaky yet creamy consistency. The salty, tangy flavours complemented by the spicy peppercorns make this cheese a great table cheese. Shave it on salads or fresh beans or pasta or grate into polenta or atop risotto.
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