Formaggio di pecora siciliano pepato in crosta

Pecorino “canestrato” (made in baskets), according to the Sicilian tradition, which however does not present, as normally happens, the addition of black pepper grains in the dough, but the covering in crust with the chopped black pepper. A different process that allows the cheese to be flavored, protecting it at the same time, avoiding the "inconvenience", of having to eliminate the peppercorns at the time of consumption.

Organoleptic characteristics

Aspect and texture
hard, compact and grainy ivory or straw yellow paste. Covered in crust with chopped black pepper.
Taste
savory, intense and spicy
Serving suggestions
Full-bodied and aged red wines. Wildflower honey. Spicy mustard with pears and quince. Broad beans, peas and fresh figs. Homemade bread

Technical characteristics

Milk
sheep, whole, pasteurized
Production method
artisanal
Paste
pressed
Salting
Dry
Ripening
90 days minimum
Production period
October-June
Fats
40% Mgss
Weight
About 15-16 Kg
Dimensions
h 20-25 cm, d.15-20
Producers
Farmers in Sicily
Codice forma
2800002
Codice tagliato
2800006

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