Milk source Sheep Texture Semi-hard | Country of origin Italy Rind Natural Aging 2-16 weeks | |
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Similar Pecorino Sardo, Sottocenere al tartufo, Pecorino Romano, La Tur, Caciocavallo | ||
Asiago pepato taste test it s delicious
Pepato is a semi-hard sheep milk cheese with peppercorns. Pepato (or Pecorino pepato; Tumazzu di piecura ccu pepi, Sicilano) has its main origin in Sicily where it is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version (10 days) can easily be found in Italian stores. Peppercorns are added during the subtraction of the whey.
Contents
How to make toscano pepato part 1
References
Pepato Wikipedia(Text) CC BY-SA