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.
Ingredients
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)
NUTRITIONAL INFORMATION
Average values for 100 g of product
Question and Answers
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.
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.
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: https://www.pinnaformaggi.it/it/ricette/spaghetti-cacio-e-pepe/
Discover the recipes with the Brigante with Black Pepper
PUREED CAULIFLOWER AND BLACK PEPPER BRIGANTE SOUP
45 minutes
Go to the recipeBRIGANTE WITH BLACK PEPPER FRIED BREAD
15 minutes
Go to the recipe