This creamy, semisoft sheep’s milk cheese hails from the countryside of Rome. Also known as a young pepato thanks to the addition of whole black peppercorns, the cheese strikes the perfect balance between cheese and pepper.
Grates well over pasta and is good in salads or mashed potatoes. A nice and unique addition to a cheese platter. Pair with accompaniments such as cured meats like ham, prosciutto or salami. Nicely met with olives and pickled vegetables or with tapenades. For an unexpected kick add to a grilled cheese sandwich or any grilled panini. Pour a lively red wine such as Zinfandel or a red blend.