| Rustico Black Pepper | |
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| In the late 1980's Italy began looking for new cheeses to enjoy besides the classics like Cacio de Roma that it had known. Domenico Sini created a new look with ridged, basket shaped cheese produced with same-day milk collected from local shepherds. He varied the idea of the classic caciotta by adding whole black peppercorns. The cheese is extremely flavorful and is enhanced by the pepper rather than overwhelmed by it. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with a hint of black pepper. |
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| Milk Source: | Sheep
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| Texture: |
Semi-Soft
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