Sicilian Sheep Cheese with Peppercorns

Luigi Guffanti 1876

Pecorino cheese with black peppercorns is a cheese of long Sicilian tradition. While some say that the original recipe included not just the black peppercorns in the cheeses' inner core, but the skin was also lined with chopped black pepper - a different processing that allows to flavor the cheese, protecting it at the same time, avoiding the "discomfort" of eating pepper grains.

More details

CAD $ 13.80

CAD $ 4.60 per 100 gr

Add to wishlist

Fact

Country of Production Italy
Region Sicily
Manufacturer Rognoni Formaggi

Details

Its considered a hard, compact and granular, ivory in colour. The taste is savory, intense and spicy.

Serving suggestions: Red, full bodied and aged wines. Honey millefiori. Spicy mash of quince pears and apples. Ripe, peas and fresh figs. Homemade bread

Production method: artisan

Salting: dry

Ripening: at least 90 days

Milk: sheep

Fats: 40% M.F

Producers: artisan dairies in Sicily

SIZE OF CHEESE PIECES

Please consider that when ordering pieces, the size of each piece can have a slight variation.

Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.

Reviews

Write a review

Sicilian Sheep Cheese with Peppercorns

Sicilian Sheep Cheese with Peppercorns

Pecorino cheese with black peppercorns is a cheese of long Sicilian tradition. While some say that the original recipe included not just the black peppercorns in the cheeses' inner core, but the skin was also lined with chopped black pepper - a different processing that allows to flavor the cheese, protecting it at the same time, avoiding the "discomfort" of eating pepper grains.

Write a review

Accessories