Pepato

Pepato is a type of Italian cheese that is characterized by its inclusion of black pepper kernels. Originating from Sicily, Pepato is a semi-hard cheese that is typically made from sheep's milk. The cheese is known for its distinctive spicy flavor, which is derived from the black pepper.

History

The history of Pepato dates back to the Roman times, when it was a popular cheese among the Roman soldiers. The cheese was valued for its long shelf life, which made it an ideal food for long military campaigns. The addition of black pepper not only added flavor, but also helped to preserve the cheese.

Production

Pepato is traditionally made using sheep's milk, although some modern versions may use a blend of sheep's and cow's milk. The milk is heated and rennet is added to cause it to coagulate. The curds are then cut, drained, and pressed into molds. Black pepper kernels are added during the molding process, which gives the cheese its characteristic spicy flavor. The cheese is then aged for a minimum of four months.

Characteristics

Pepato is a semi-hard cheese with a firm, dense texture. It has a pale yellow color and is speckled with black pepper kernels. The cheese has a strong, spicy flavor that is balanced by the creamy, slightly sweet flavor of the sheep's milk. Pepato is often served as a table cheese, but it can also be used in cooking, where it adds a spicy kick to dishes.

Serving and Pairing

Pepato can be served on its own, or as part of a cheese platter. It pairs well with robust red wines, such as those from the Chianti region. The cheese can also be grated over pasta dishes, or used in recipes that call for a spicy, flavorful cheese.

See Also

• List of Italian cheeses
• List of sheep milk cheeses