Montegrino Pepato – Aged
Inspired by traditional Sicillian recipe, our Montegrino Pepato is made with fresh pepper corn added during the subtraction of the whey. These are visible throughout the interior paste of the cheese, which is surrounded by a natural rind. They also give this cheese a peppery, salty, tangy flavor.
Although this cheese is consumed after 2-4 months of aging, in its region of Sicilly, this mildly younger version provides a perfectly balanced peppery flavor; perfect for adding a bit of spice to any recipe.
This cheese is best consumed melted in a burger.
Excellent pairing with a Sicilian red wine such as Nero d’Avola.
pasteurize whole milk,vinegar,citric acid,enzymes,active yogurt cultures,acidophilus (25% goat milk)and peppecorn melange
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