Sicilian Pecorino with crusted black pepper
This cheese is probably one of the most appreciated for its softness and intensity of taste.
Combined with a jam it is a real explosion of taste.
It is mainly made with sheep's milk fed in the pasture of our mountains
It is aged for about 60 days, and its rind is flavored with black pepper, a different process that allows the cheese to be flavored, protecting it at the same time, and avoiding the inconvenience of having to remove the peppercorns at the time of consumption..
Vacuum-packed slice of about 500 gr.
Sheep and cow milk
rennet and ferments