Sardinian pecorino cheese from pasteurized sheep’s milk to which is added during the curd of black peppercorns. It is aged from 3 to 8 months, has a distinctive spicy flavor (due primarily to the peppercorns) pleasant and long-lasting aroma. Outside the rind is grooved (canestrato), hard, pale yellow, inside the dough. A nice dry, hard cheese for eating or cooking
Used in cooking to flavor dishes and fillings, as a grating cheese for pasta dish- Perfect for Pasta Carbonara
TASTE: Characteristic pleasant spicy flavor and long finish.
AGING: 3-8 months.
