Made with sheep's milk pasteurized at 72 °C, then cooled and combined with starter cultures and four pepper varieties. The mixture ferments, is renneted, and the curd is broken, molded, brined, and dried at 6–8 °C. Aged over 100 days in virgin beechwood crates develop a rich aroma. The cheese is white to straw‑yellow, chalky, and slightly flaky, delivering a pepper‑infused flavor. It is alcohol‑free, vegetarian, and meets Whole Foods standards. Perfect for cheese boards, cooking, and gifting.

Weight: 0.55 kg (1.21 lb)
Shelf life: 3–6 months
Storage: Refrigerate
Origin: Italy
Diet: Vegetarian, Alcohol‑free
Production: Grass‑fed, Locally sourced, No hormones, No antibiotics, No artificial sweeteners, No preservatives
Flavor: Four pepper varieties
Aging: Over 100 days
Category: Cheese