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This creamy, semi-soft sheep’s milk cheese hails from the countryside of Rome. Also known as a young pepato thanks to the addition of whole black peppercorns, the cheese strikes the perfect balance between cheese and pepper. Very versatile, try it melted on pizza, shaved over vegetables or in a salad.

CHEESE TYPESemi-soft sheep’s milk
ORIGINCountryside of Rome, Italy
AGING40 days
SHELF LIFEMinimum 2 months
INGREDIENTSPasteurized sheep’s milk, rennet salt, black (or red) pepper
APPEARANCEIvory colored wheel has ridges from the mold; paste is smooth and easy to slice. Whole black peppercorns adorn the Rustico Black and crushed red pepper is mixed into the Rustico Red.
FLAVORRich, creamy, full flavored with hint of spice.
KEY POINTSFull-flavored, highly versatile sheep’s milk cheese. Can be used as an alternative to mozzarella.
HISTORYThis creamy, semisoft sheep’s milk cheese from the countryside of Rome has either whole peppercorns or crushed red pepper added. Both Rusticos strike the perfect balance between the creaminess of the cheese and spiciness of the pepper.
HANDLINGKeep cool. When sampling allow to reach room temperature. Always let breathe from cryovac several hours before tasting.
SERVINGSMelts well and can be used in any number of applications, from salads to lasagnas. Try the Rustico Black on a pizza, or the Rustico Red in a quesadilla.


Rustico Black Pepper - 8oz Wedge (approx)