Pecorino Cheese with Black Pepper


[vc_row][vc_column][vc_column_text]Pecorino cheese with black pepper is a classic flavoured cheese, is produced from sheep pasteurized milk, with addition of black pepper.

Pecorino’s maturing time is 30 days, the crust studded by black pepper has a balanced structure, an elegant aroma and is very flavourful.

Pecorino cheese with black pepper has an excellent equilibrium and is very inviting in every moment of the day, you can eat it alone or accompanied; has an intense but a very delicate and elegant taste.

Pecorino cheese with black pepper is used to prepare the renowned pasta ‘Cacio e Pepe’ (cheese and pepper); typical Roman dish; this cheese perfectly matches with white wines.[/vc_column_text][vc_column_text]


MILK Pasteurized sheep, salt of Volterra, organic pepper 0,25%, rennet, ferments.

Inedible crust.

Keep from + 2 ° to + 10 ° C.[/vc_column_text][vc_column_text]Produced and packaged in the establishment IT 09 038 CE.

Refined to Salumificio Artigianale Gombitelli of Triglia M&T SNC località Gombitelli 90 d, 55041 Camaiore, Lucca.[/vc_column_text][vc_column_text]


Weight N/A

0,3 kg, 0,6 kg, 1,2 kg

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