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
editReferences
edit- ^ Burros, Marian (1998-07-01), "In Napa's Shadow, Sonoma Shines". The New York Times, [1].
- ^ Black, Jane (2005-04-24), "Cheese, Please:From Camembert to Brie on a California Road Trip". The Washington Post, [2].
- ^ Michael Kornick, Michael (2007–05), "Asparagus with prosciutto di parma, pecorino pepato, and poached eggs". Epicurious, [3].
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |