Pepato

Pepato is a semi-hard sheep milk cheese with peppercorns.[1][2][3] Pepato (or Pecorino pepato; Tumazzu di piecura ccu pepi, Sicilano) has its main origin in Sicily where it is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version (10 days) can easily be found in Italian stores. Peppercorns are added during the subtraction of the whey.

See also

References
  1. Burros, Marian (1998-07-01), "In Napa's Shadow, Sonoma Shines". The New York Times, .
  2. Black, Jane (2005-04-24), "Cheese, Please:From Camembert to Brie on a California Road Trip". The Washington Post, .
  3. Michael Kornick, Michael (2007–05), "Asparagus with prosciutto di parma, pecorino pepato, and poached eggs". Epicurious, .


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