Pecorino Pepato is a hard cheese to which, to make it even stronger and spicier, grains of black pepper are added, already evident in its rind . The result is a cheese with a slightly spicy and rather salty flavour. The rind appears wrinkled, furrowed by the rush baskets in which the cheese is placed immediately after cheesemaking. Reed baskets are also part of Sardinian craftsmanship, capable of exploiting all the raw materials of its territory. In this case the rushes, typical above all of the Oristano areas, were expertly woven by Sardinian women already in prehistoric times, creating baskets intended for various uses in the agro-pastoral field. The character of Pecorino Pepato makes it suitable both for aperitifs and as a special ingredient, in flakes or cut into thin slices. Its use is recommended to make dishes highly aromatic. Seasoning: from 4 to 10 months.
Product vacuum-packed
Product details
Ingredients : Sheep's milk - rennet - salt - black peppercorns - crust preservative: potassium sorbate - natanicine. Origin of milk Italy
Nutritional values per 100gr
Energy Kcal/Kj - 407/1687
Fat g. - 33.14 gr
of which saturated fat g. - 20.80 gr
Carbohydrates g. - 0 g
of which sugars g. 0 gr
Protein g. - 27.1 gr
Salt g. - 1.26 g
List of allergens - Milk