Cacio Pep'olio

The product is sold vacuum-packed in a bag of approximately 300g.

With the base of a lightly matured 'Cacio di Vicio' (made from cow's milk), the cheese is ripened and then Pep'olio cheese is made through a curing process consisting of Tellicherry pepper from India and extra virgin olive oil from Umbria. 

The cheese is massaged and then placed under vacuum to acquire all the aromas that will then characterise it.

On tasting, the result is a perfect combination of the perfumed freshness (fresh herbaceous and floral) of the oil and the decisive piquancy of the Indian pepper, on a semi-hard but very soluble paste.

It is a cheese that becomes very versatile in the kitchen as, in addition to being perfect on a chopping board to add a little fantasy to tasting verticals, it is also exceptional for preparing a quick and tasty 'cacio e pepe' pasta.