Pecorino siciliano al pepe nero - Nero di Sicilia - Formaggeria - horecahub.myshopify.com

Sicilian pecorino cheese with black pepper - Nero di Sicilia

  • €10,00

Only 7 left!

Semi-aged cheese with a compact texture typical of Sicilian cheeses, rich in the aroma given by finely ground black pepper that covers the entire surface. The cheese is placed in brine for 72 hours, is completely covered on the crust of a consistent layer of freshly ground black pepper, the aging lasts about 60 days, strictly on wooden boards and gives the particular spicy flavor. The milk used comes exclusively from Sicilian farms. Produced without preservatives.

The whole form weighs about 3 kg, you can also choose slices vacuum-portioned from 'special drop-down menu that you find below. we suggest that before consuming the product to open it from vacuum and leave it all' air 15 minutes so that the cheese of pure sheep's milk can in contact with 'air oxygenate and transmit the full organoleptic characteristics combined with spicy notes of black pepper that covers the whole cheese and with which it is wisely massaged the form during the period of maturation. the crust is edible.

Ingredients: Sheep's milk, pasteurized milk, salt, rennet, milk enzymes, ground black pepper 6%.

suggestion: Sfilati with black pepper fondue. A velvety, tasty and soft cream in which to dip crunchy breadsticks with baked tomatoes. The sfilati with black pepper fondue are a real treat for the palate, to be offered to guests in pretty little glasses or terracotta pans. The cream is based on Sicilian black pepper. The aroma of black pepper and the addition of nutmeg, give a spicy and pleasant note to the fondue to be enjoyed bite after bite with the sfilati with tomato. A great start for one of your lavish dinners! To prepare the sfilati with black Sicilian fondue, start from the fondue: cut the black Sicilian pecorino into slices and then into coarse cubes. Then pour the milk into a large pot and add salt and pepper to taste. Heat the milk, then pour the diced pecorino and cook over low heat stirring with a whisk until a cream is formed. Just before turning off the heat, add a little nutmeg. Then transfer your black pepper fondue into small glasses or earthenware containers and serve together with the sfilati!


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