Pepper flavoured cheese
from Producer Azienda Agricola Fontegranne
How “I am” produced: the way caciotta is made. In addition, I am prepared with pepper added to curd.
How “I look” on the outside: I have a a wrinkled rind with pieces of pepper on its surface.
How “I look” on the inside: straw yellow, with small regularly diffused holes. I have crumbly bits incorporated into my paste.
How “I smell”: similar to caciotta including the aromatic sensations typical of pepper.
How “I taste”: similar to caciotta but with spicy notes.
When “I am” born: 45 to 60 days
How “I should” be served: in slices
“My” favourite wine: medium-bodied young red.
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