Brigante with Black Pepper

Sheep | Fresh |

The Brigante, our most popular and loved cheese, in a different and spicy version.
It is produced only with whole sheep milk. The paste is fresh and delicate, studded with black pepper grains. It is a young cheese, which matures in 20-25 days. It has a light yellow, striped rind, treated on the surface with a preservative that protects it from mould. The paste is cream-coloured and with slight holes. The black pepper grains that dot it give it flavour and aroma.

The taste is both fresh and strong. It is delicious in fresh salads or melted on a bruschetta. It is perfect to accompany croutons, carasau bread or other tasty baked goods and savoury snacks at an aperitif or with appetizers.


Pasteurized sheep milk,
salt (n.q. salted by wet way),
rennet (<1%),
black pepper in grains (max 1%)

Store in the refrigerator

or in any case in a cool place (around 4-6° C)


Average values ​​for 100 g of product

Energy 1401,5 KJ
338 Kcal
Fats 28 g
of which saturated fatty acids 15,9 g
Carbohydrates 0,5 g
of which sugars 0,5 g
Proteins 21 g
Salt 1,5 g

Question and Answers

How is chesse with black pepper made?

Pecorino cheese with black pepper is made with sheep's milk that comes from Sardinian pastures. During the production phases the pasta is interspersed with grains of black pepper.

What cheese is used for spaghetti with cacio e pepe?

To prepare spaghetti with cacio e pepe you can use our Pecorino Romano PD. Our Brigante with black pepper, instead, it will give a special note to your soups or aperitifs.

Why is it called cacio e pepe if you use pecorino?

For the dictionary "cacio" is a generic word that simply indicates cheese. But when we talk about cacio e pepe recipe, the word "cacio" always refers to Pecorino Romano PDO.
Find out here the complete recipe with our Pecorino Romano DOP:

Discover the recipes with the Brigante with Black Pepper


45 minutes

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15 minutes

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