Pepato is a Sicilian sheep’s milk cheese studded with whole black peppercorns, which are added directly to the curd before pressing. The peppercorns are visible throughout the wheel and are meant to be eaten along with the cheese.

Flavor Profile

The pecorino base is firm, dense, and slightly granular with the salty tang characteristic of sheep’s milk. The whole peppercorns deliver bursts of sharp, aromatic heat that punctuate each bite rather than spreading evenly through the paste. The combination is bold and rustic, with the pepper amplifying rather than masking the cheese.

How to Serve

Serve at room temperature in wedges on a board, where the studded appearance makes an immediate impression. Pepato also grates over pasta, particularly simple preparations where the pepper can register, and it pairs well with roasted vegetables and grilled meats.

Pairing Suggestions

Pair with a Nero d’Avola, an Etna Rosso, or a full-bodied red. Serve with olives, sun-dried tomatoes, cured sausage, and crusty Sicilian bread with olive oil.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps well for three to four weeks.