$9.00
Made from sheep's milk, it is covered completely on the rind with a layer of freshly ground black pepper and aged for about 60 days, strictly on wooden tables. The taste is intense and enveloping, with the rich aroma coming from the black pepper. Its taste, though sharp, is often less pungent and dry than that of Caciocavallo, despite a distinctive flavor and texture (it crumbles and flakes easily).
Type: Hard Cheese
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Storage Information Made only with sheep's milk on the farm, it is a pear-shaped...