A semi-hard sheep’s milk cheese made with organic raw whole milk and black pepper, aged from 60 to 120 days. The ground black pepper provides a sharp, spicy contrast against the delicate buttery taste of the Pecorino. The spice is not overpowering and well balanced with the milk flavour, and becomes more intense in the aged version of the Pepe Nero.
| Milk |
Unpasteurised organic whole sheep's milk |
| Rennet |
Lamb |
| Maturity |
Aged 60 to 120 days |
| Average Weight | 2.4 Kg |
Ingredients: sheep milk, rennet , peppercorns and salt