This traditional Sicilian sheep cheese is typically aged between 2-4 months and its high butterfat content gives it a mild, supple flavor studded with the sharp peppercorn.
Traditional used as a cooking cheese, try grated on pasta with crispy pancetta or added to your tomato sauce. This is also a great accompaniment for fava beans and andouille sausage.
8oz piece. Keep Refrigerated.
Ingredients: Pasteurized sheep's milk, rennet, salt, black pepper.