This cheese made exclusively from sheep’s milk from Italian farms flavoured with black pepper grains, we called it Peperino, precisely because it is mixed with the cheese peppercorns that, if they are not crushed give the cheese a delicate aroma of pepper… but if you chew them, then you become a peperino cheese! The unique and different processing technique from all other producers is the secret that helps to make this cheese so different from all other flavoured cheeses on the market.
Taste it, and you’ll see.

Ingredients: MILK of pasteurized sheep, peppercorns, lactic ferments, rennet and salt.
Size: about 0.8 kg.
Packaging: vacuum bag
Duration of the packaged product: 90 days.

Product characteristics:
Shape: cylindrical with flat faces and slightly convex heel;
External appearance: the rind is slightly canestrata, due to the striped spindle where the curd is placed, slightly wrinkled and greasy, with the presence of peppercorns that can also be seen on the outside;
Internal appearance: the paste is smooth, of a pale straw colour with the presence of black peppercorns, it has small eyes spread irregularly and not homogeneously;
Odour: lactic of cooked butter, spiced with pepper and an animal and vegetable scent;
Flavour: spicy if the pepper grain is crushed, not too much and pepper is not eaten, slightly salty but sweet, in the mouth is slightly lumpy and moderately soluble and has a good persistence.

Availability: all year round.

Food pairings: It is ideal both to be used in a cheese dish as an appetizer, as a main course or to be melted in gastronomic preparations.

Oenological pairings: full-bodied red wine with good structure.

MEDIUM NUTRITIONAL VALUES per 100 grams of product:

• Energy value kcal 361.4
• Energy value KJ 1499.9
• Fats 29 grams of which saturated fatty acids 19,3 grams
• Carbohydrates 0,0 gram of which sugars gram 0,0
• Protein 25,1 grams
• Salt 1 gram

ALLERGENS: MILK and milk proteins.