Pepato

A cheese full of personality for its wild aromas, obtained from whole sheep's milk from farms in the wild in Sardinia, a land full of wide and green spaces.

Characteristics

Striped rind cheese. The shape is cylindrical, flat faces, with a slightly convex rind. Striped and thin rind, straw-colored. Compact white or slightly straw yellow pulp, with whole peppercorns embedded. It has an aromatic, spicy and pleasantly hot taste.

Ingredients

Sheep milk, salt, lamb rennet, black peppercorns, lactic ferments.

Maturation

60-150 days for large cheeses. Minimum 10 days for small cheeses.

Conservation

The product maintains its optimal characteristics (chemical-physical, microbiological and organoleptic) if kept at a temperature of +4°/+8°C.

Shelf life

12 months.

Primary packaging

High performance multilayer high barrier shrink bag for vacuum packaging of cheeses.

Secondary packaging

Cardboard.