I love Italian cheeses and this one is one of my favourites. It is made from sheep’s milk and generally aged for several years. I have read that it hails from Sardinia and Sicily
I am going to use it as a secret weapon in Spaghetti Cacio e Pepe but this cheese can be used on everything from salads to dips.
Taste, Texture and Aroma
This is a firm, slightly flaky sheep milk cheese with smooth texture. Grated, it literally melts in your mouth.
Whilst the bite of the black peppercorns initially dominates, you pick up a savory, almost grassy taste. It has strong umami flavours created by the aging process. I find it tastes saltier than Parmigiano-Reggiano but it smells sweet and grassy.
Look and Feel
This is a hard cheese with low crumble factor. I suggest you grate it finely when cooking with it and cut flakes for salads etc.
The thin rind (of a wheel of this cheese) and black peppercorns look amazing.
The cooking and serving possibilities are endless with this cheese. Try it with some crusty bread and you will fall in love with it. 🙂
See the links below for a few more recipes.
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