Pecorino Pepato

Semi-hard cheese with a minimum maturing of 120 days, produced only with pasteurized sheep's milk and addition of rennet, ferments, salt and peppercorns. Peppered cheese with a wide and low shape weighing 16 kg. It is excellent to serve at the table at the end of the meal and makes the dishes tastier when used as a condiment. Its moderately spicy taste enriches foods by giving them forgotten flavors. It is vacuum packed in whole shapes, in segments or in portions.

INGREDIENTS: Pasteurized sheep's milk, selected peppercorns, rennet, lactic ferments, salt.

ORIGIN OF MILK: ITALY

ALLERGENS: MILK / LACTOSE

NUTRITION FACS
Average values for 100 g of product
Parameter  
Energy kcal 416 - kJ 1741
Fat   21,5 g
   of which matured 20 g
Carbohydrates 0,0 g
   of which sugars 0,0 g
Proteins 35 g
Salt 3,40 g