The Pickles and Cheese Board
The ultimate crunchy blend of tangy pickles and cheese
Rustico® Black Pepper
$22.00 / Lbprice is $22.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 2-3 months
- Sheep Milk
- Italy
- ApproachableAdventurous
- SoftHard
Rustico Black Pepper cheese combines the mild sweetness of sheep’s milk with the lively zest of black peppercorns. This Italian selection has an ivory paste and undertones of fresh cream and garlic, with a bold, peppery essence that complements the cheese’s milky profile. Perfect for easy melting and snacking, Rustico Black Pepper is just as at home in a gourmet grilled cheese as it is on a cheese board with a drizzle of Bee Seasonal Organic Angico Honey over a Rustic Bakery Olive Oil & Sel Gris Flatbread Bite.
“Cacio e Pepe' as a flavor (black pepper and some sort of pecorino) seemed to be all over NYC restaurant menus a few years back and that's when I really got into this cheese. There's something magic that happens when you bite into a whole peppercorn in the middle of chewing a smooth creamy mouthful of young pecorino.”
Pasteurized Sheep's Milk, Rennet, Salt, Black Pepper
Allergens: Milk
- Rustico Black Pepper is also known as a “young pepato,” which is a type of peppered Italian cheese.
- It’s made in Tuscany using milk from Sardinia and Sicily.
- The cheese is semi-soft and aged only five weeks.
- Black Pepper is indigenous only to Kerala, India, and arrived to the Mediterranean through ancient Roman and Greek trade routes.
- Rustico Black Pepper combines the main ingredients used in Cacio e Pepe, which makes it perfect for melting over pasta.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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