Pepato
Pepato is a semi-hard Sicilian sheep milk cheese studded with whole peppercorns. It is sold young at about 10 days or aged two to four months, and it turns up throughout Sicilian home cooking.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Sicily, Italy |
| Milk Type | Sheep's milk |
| Milk Treatment | Unpasteurized |
| Rind | Natural |
| Texture | Semi-hard, artisan |
| Flavor | Salty, spicy |
| Aroma | Spicy |
| Colors | Straw |
| Age | 10 days to 4 months |
| Also Known As | Pecorino pepato, Tumazzu di piecura ccu pepi |
What is Pepato Cheese?
Pepato comes from Sicily, where it belongs to the regional cooking. It also goes by Pecorino pepato, and in Sicilian by the name Tumazzu di piecura ccu pepi.
It is made from sheep milk. The peppercorns go in during the subtraction of the whey, so they end up scattered whole through the body of the cheese rather than sitting on the surface.
The result is semi-hard, with peppercorns visible in the paste. Age decides the character. The version sold at around 10 days is mild, while the cheese most people cook with has spent two to four months aging.
Both versions are common in Italian stores. Sicilian kitchens use it as part of the everyday repertoire.
How Does Pepato Cheese Compare?
The most relevant cheeses to compare Pepato against.
