Aged Pecorino with black pepper

Matured | Intense |

A hard sheep cheese, matured for at least 5 months, enriched by the flavour of black pepper grains dispersed in the mixture.
It is a pecorino that is made only from milk of Sardinian pastures, rennet, salt and black pepper grains. We produce it in large 15 kg wheels, in baskets, with pale yellow striped rind. The paste is white, firm and compact, with the colour of pepper grains fading into that of the mixture.

The scent is full and pleasant. The almost spicy flavour of ripe pecorino, with the typical taste of Sardinian sheep milk, goes well with black pepper taking its spicy notes. It is a delicacy to be enjoyed in slivers, flakes or cubes, to accompany homemade bread, carasau bread, guttiau or other tasty baked goods. In cuisine it can give an extra note to cheese pasta, in flakes or cubes it can be a new and different touch to salads.


Sheep milk (98%),
rennet (1%),
salt (n.d.),
black pepper in grains (Piper nigrum L.) (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 1626,2 KJ
392 Kcal
Fats 32 g
of which saturated fatty acids 18,2 g
Carbohydrates 0,1 g
of which sugars 0,1 g
Proteins 26 g
Salt 4 g

Question and Answers

What is the name of the cheese with pepper?

Our pecorino cheese with black pepper is called Pecorino Pepato. It ages for 5 months and its white paste is compact thanks to the presence of black pepper corns.

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.

Discover the recipes with the Aged Pecorino with black pepper


45 minutes

Go to the recipe