Pepato Explained

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

Notes and References

  1. Burros, Marian (1998-07-01), "In Napa's Shadow, Sonoma Shines". The New York Times, https://query.nytimes.com/gst/fullpage.html?res=9804E7DB103FF932A35754C0A96E958260.
  2. Black, Jane (2005-04-24), "Cheese, Please:From Camembert to Brie on a California Road Trip". The Washington Post, https://www.washingtonpost.com/wp-dyn/content/article/2005/04/22/AR2005042200653.html.
  3. Michael Kornick, Michael (2007–05), "Asparagus with prosciutto di parma, pecorino pepato, and poached eggs". Epicurious, http://www.epicurious.com/recipes/food/views/ASPARAGUS-WITH-PROSCIUTTO-DI-PARMA-PECORINO-PEPATO-AND-POACHED-EGGS-238203.

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