Seasoned Sicilian Peppery Cheese
With its absolutely unmistakable flavor, it is the Sicilian cheese par excellence. Is produced in the period from February to May with selected sheep's milk, the seasoning with salting by hand on wooden boards lasts about 12 months. It 'a hard cheese characterized in its interior by the presence of selected grains of black pepper that give an absolutely unique aroma. The medium matured 6 months is a cheese to be eaten with food, combined with a good red wine. The matured from 10 to 12 months, becomes an excellent cheese not only for the table but also for grating to flavour first courses.
The milk used comes exclusively from Sicilian farms. Produced without preservatives.
shelf life 1 year
whole cheese from 3 kg, 7 kg, 14 kg (on reservation)
INGREDIENTS : Pasteurized sheep milk, salt, rennet, milk enzymes, black peppercorns 1%.