Cacio al pepe (black pepper)
Ingredients: pasteurised sheep milk, whole black pepper, rennet, salt, lactic yeasts.Working: the milk is pasteurized at +70-72°C, cooled at +38-40°C, added with milk yeasts and stirred for half an hour. After adding the natural rennet, it rests for half an hour and then it is pressed into moulds, finally black pepper is added. After 3-4 hours at 38-40°C in a steam-room, the cheese is salted and preserved in a refrigerator at +8-12°C.Serving suggestions: excellent with chestnut honey
