Description
This semi-cooked Pecorino Cheese has a ground pepper rind
Serve this pecorino siciliano on a charcuterie board with cured Italian meats.
Grate over pasta dishes, or use as an ingredient in a cacio e pepe recipe.
A cheese made from sheep's milk, Pecorino Nerello Sikano is a semi-cooked, semi-hard paste cheese from the mountains of Sicani Palermo. Black black peppercorns are ground into the rind of this Italian cheese, giving it a vibrant, citrusy aroma.
On a cheese board, sample this pecorino alongside similar types of cheese such as pecorino romano or even parmigiano reggiano. Or enjoy it on a charcuterie platter with salami and prosciutto. Best paired with a wheat beer, sweet cider, or glass of wine.
Ingredients:
Pasteurized sheep’s milk, black pepper grinded in the rind, olive oil, salt, rennet, milk enzymes
Size:
3lb (approx)
Origin:
Product of Italy