Small black pepper cheese, semi-ripened, made from cow's and sheep's milk.
Pepper is a spice that comes from distant lands and has for centuries given exceptional flavours to the tables of European noble courts. Thanks to the curiosity and experience of our masters, we have rediscovered these ancient flavors, giving life to a cheese with an unparalleled spicy taste. Ideal for appetizers among friends, outdoor picnics and gourmet gifts.
Choose the format you want:
11,35 €
| Weight | 0,38 kg |
|---|---|
| Milk type | Cow’s and sheep’s milk |
| Flavour intensity | Bold |
Superficie: a thin, pale yellow crust, marked by the presence of pepper grains.
Other: straight and slightly convex.
Pasta: compact, with a slight gaze.
The colour: ivory white, with black pepper grains visible in the paste.
The flavor: The specificity of the spice.
It tastes like: Intense and balanced, with slight stinging sensations and astringency.
Type of vehicle: half-ripened cow and sheep cheese mixed with black pepper in grains.
Mini Piper Nigrum best expresses its flavor profile when tasted at room temperature, after being left out of the refrigerator for a few minutes.
It 's perfect .
The firm character of the pepper can be accompanied by delicate honey, consisting of fruit, dried fruits or soft-tasting ingredients that balance spices.
Cow's milk and sheep's pasteurised milk, black pepper in grains of at least 0,3%, selected dairy yeasts, garlic and salt.
UE
It contains vaccine milk, sheep milk and traces of lactose.
The cheese is packed under vacuum and wrapped in an original frame.
Store in the refrigerator at a temperature between 0 °C and 4 °C.
60 days.
The open or cut product may be stored in a refrigerator at a temperature between 2 °C and 8 °C for 2-3 weeks.
After each use, wrap the cheese carefully and keep it in a refrigerated environment.
Preferably at room temperature.
The crust is not edible.
Energy: 1643 kJ / 396 kcal
Fats: 33 g
Of which saturated fatty acids: 23 g
Other, of a thickness of not more than 0,8 mm
Of which sugar: less than 0,5 g
Proteine: 24 g
Salt: 1,40 g
Humidity: 38,60%
Fat on dry matter: 53.75%
