Sicilian red pepper cheese - Rosso di Sicilia
A semi-matured cheese with a compact paste and an absolutely intense flavour with finely ground chilli pepper covering the entire surface. After production, the wheel is placed in brine for 72 hours, the cheese is completely covered on the rind with a thick layer of freshly ground chilli pepper that during the period of maturation and refinement for about 60 days, strictly on wooden boards, gives the particular spicy taste. The milk used comes exclusively from Sicilian farms. Produced without preservatives. given its strong taste and its lively appearance is an integral part of important cutting boards where the strong taste and presentation are characterizing elements. it is advisable before serving it to let it breathe at room temperature for a few minutes so that the paste of which it is composed can oxygenate and release all the aromas of the typical Sicilian milk characterized by particular organoleptic aspects given by the pastures where the free cattle is used to graze. the chilli pepper used is exclusively Italian chilli pepper that is massaged while the cheese is still fresh so that it can penetrate inside and spread a pleasant, moderately spicy aroma.
the whole form weighs about 3 kg but you can also buy it portioned and under-poured by following the choice from the drop-down menu below.
Ingredients: Sheep's milk, pasteurized milk, salt, rennet, milk enzymes, ground chilli 6%.