Pepato is a raw sheep's milk cheese styled on the lines of the aged sheep milk cheeses of Tuscany. It uses the same recipe as San Andreas but is studded with whole peppercorns. A farmstead cheese from Bellwether Farms, California, Pepato is aged for about three and half months during which it develops a flaky yet creamy consistency. The floral, grassy and nutty cheese complemented by the spiciness of the peppercorns makes a great table cheese. Shave it on salads or pasta or use it as filling in ravioli or gnocchi. Pair the cheese with Chianti Classico, California Sangiovese or Imperial IPA to bring out its inherent best.