The Pecorino Sardo Pepato is a hard and salty Italian cheese made of sheep milk. After a riping process of several months, this cheese has a very full taste. It’s filled with black peppercorns, that give this already tasty cheese some extra spice.
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The Pecorino Sardo Pepato is a hard and salty Italian cheese made of sheep milk. After a riping process of several months, this cheese has a very full taste. It’s filled with black peppercorns, that give this already tasty cheese some extra spice. The texture can be called hard, but is still somewhat creamy, which makes it a very balanced type of cheese.
Ingredients Pecorino Sardo Pepato:
Thermised sheep's milk, salt, starter culture, animal rennet, peppercorns 0.3%
Enjoy this spicy, salty Pecorino on a cheese platter, after letting it warm up to room temperature, or incorporate it in a classic, Italian dish like risotto or pasta. It’s also a wonderful topping when crumbled over a salad, for example combined with rucola or figs. This makes a restaurant worthy salad that tastes truly amazing.
Good to know: Since this cheese is pasteurized, it’s also suitable for pregnant women. Therefor everyone can enjoy it altogether!
When wrapped well (preferably airtight) the shelf life of this Pecorino is around 3 weeks, although we fear it won’t last that long once everyone discovers its amazing taste.
When you order our Pecorino Sardo Pepato, we will cut it for you in the desired size, and pack it vacuum. Since it’s a hard and salty cheese, it can easily be shipped by mail without any problems.
|Flavor strength||Very Piquant|
|Nutritional information||per 100 grams|
|Saturated fat (gr)||23|
|Type of milk||Sheep|
|Type of rennet||Abomasal rennet|
|May contain traces of peanuts.||Yes|
|Edible cheese rind||No|
|Limited shelf life||No|
|Made of Meadow Milk||Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.|