Seasoned Peppered Cheese
INGREDIENTS: pasteurized sheep’s milk, salt, rennet, lactic ferments, 1% black peppercorns.
SHELF-LIFE 365 days
Sicilian cheese par excellence is absolutely unmistakable. It is produced in the period from February to May with selected sheep’s milk, to then be seasoned with hand salting on wooden boards, for about 12 months. It is a hard cheese characterized in its interior by the presence of selected grains of black pepper that give an absolutely unique aroma. In the medium-aged version (4-6 months) it is pleasantly suitable as a pastrami, combined with a good red wine. Once the seasoning is over (10-12 months), it becomes an excellent cheese as well as a grater to flavor the first courses. The milk used comes exclusively from Sicilian farms. Product without preservatives.
The cuts of our cheeses are made manually by knife, so the actual weight of the portioned slices may differ from that indicated at the time of the order of about 15% in excess or in default. It will be our responsibility to ensure that the total weight of the cheeses is equivalent to that ordered and paid. It is our habit to optimize in excess, but if the total weight of the cheese in delivery, should be less than 15% we will insert a slice (homage) of one of the ordered types, to compensate for the total weight missing.