Description
Pecorino Bucaro with pepper is a cheese made from sheep's milk produced in Sardinia. Pecorino Bucaro with pepper has an orange rind, typical of basket cheeses, and an ivory white paste with whole peppercorns inside. Bucaro with pepper is a flavorful cheese with an intense and persistent taste, excellent when consumed on its own or warm. Pairings: Pecorino Bucaro with pepper is excellent when consumed on its own or warm on bread. Recommended wine: Nerello Mascalese Etna DOC red. Storage: Store in a cool, dry place. Processing: Before processing, the milk is pasteurized at a temperature of about 70°C. Lactic ferments and calf rennet are added to the pasteurized milk. Once coagulation and curd formation occur, the curd is broken to the size of a corn kernel. The paste is then separated from the whey, pepper is added, and it is placed in special molds and introduced into special warm chambers where the paste reaches optimal pH levels. This is followed by aging for about 3 months. Aging: 23