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.
MILK Pasteurized sheep, salt of Volterra, organic pepper 0,25%, rennet, ferments.
Keep from + 2 ° to + 10 ° C.
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.
With which wine match it
DOC dark ruby red almost violet wine with varied highlights, from garnet red to deep blue; pleasant bouquet, with immediate fragrances of mixed berries, floral notes especially pansy, but also scents of spices, mint and balsamic herbs; dry, full-bodied taste, with velvet succulence that revokes the olfactory perceptions.
Tuscan Apuan range wine has a ruby red colour and is crystal clear with good texture; intense and persistent bouquet, ample fruity (cherry, Blackberry, Blueberry), with floral notes of broom and roasted coffee beans with a hint of vanilla. It has a persuasive taste and is full bodied with an excellent persistence.
DOC wine from Campania, quite intense, bright ruby red colour with purple tints; intense, persistent, fine and fruity fragrance, with the notes of ripe red fruit, officinal plants, lavender, sage, thyme; dry, sapid and properly tannic, warm body, quite soft, balanced and intense with the notes of dried fruit.