Sheep milk cheese with black pepper

Sheep milk cheese with black pepper from Pienza

This cheese is produced by farm Cugusi using only pasteurized sheep's milk.
The farm is located in Val d'Orcia, just a few kilometres from Montepulciano and Pienza.
This cheese has a maturing period of 180 days, it is turned every 15 days and periodically the mold that forms on the Peel is removed.

The skin is amber colour. The paste inside is rich in grains of black pepper that gives it an intense and spicy flavor. The paste is soft which hardens over time.

Pasteurized sheep's milk, salt, rennet, milk enzymes

How to preserve
Approximately 6 months if stored in cool room

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