Pecorino black pepper
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| Pecorino young black pepper. Semi-soft sheep's milk cheese from the country-side of Rome with black pepper. In the late 1980's Italy began looking for new cheeses to enjoy besides the classics like Cacio de Roma that it had known. This cheese is extremely flavorful and are enchanted by the pepper rather then overwhemed by it. Once the cheese obtains its form and some texture, it is bathet in sea salt for 24 hours and then aged on wood in cellard for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with a hint of black pepper. |
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