Barricato al Pepe is made by the Moro family and comes from pasteurized cow’s milk. The wheels are first aged for a period of 4 months before being coated with Brazilian black pepper. It is then further aged into old oak barrels for 8 months that gives a nice crumbly, delicate flavoured end product. The peppercorns give the taste a bite which complements then natural buttery richness of the paste.
Barricato al Pepe pairs perfectly with an off-dry Gewurtztraminer or Riesling, or a brawny Zin.
Other Italian cheeses: