Pepato
Milk: Cow
Type: Hard cheese, full-fat to semi-fat. White-yellow paste with peppercorns
Eyes: None
Fat content: 39%
Aging: 90 days
Sharpness: Mild
Recommended wine: Pinot Noir or Cabernet Sauvignon
Country of origin: Argentina
HISTORY
The cheese is often deformed from its original cylindrical shape due to anaerobic fermentation, which softens the cheese and causes deformation, especially when cheeses are stacked in the common aging pits. For the same reason, the rind and paste are indistinguishable, with a compact and crumbly texture. Its color ranges from white to pale yellow, and the flavor is delicate and almost sweet initially, but over time becomes more bitter and spicy, with aromas reminiscent of sulfur, truffle, and moss.
Additionally, the cheese is covered with a layer of alfalfa, used during its aging in pits.
APPEARANCE
Pepato is a low-moisture cheese with a grain similar to Sardo. Its flavor is intensely spicy, due to the incorporation of ground white pepper and whole black peppercorns. Made from whole or partially skimmed milk, it has no eyes.
The texture is rich and creamy, and the peppercorns accentuate the intense flavor, giving the cheese a pronounced and persistent aroma.
USE
Pairs beautifully with red wines such as Malbec and Cabernet Sauvignon, or white wines like Chenin Blanc and Riesling. In the kitchen, it is often used on cheese boards or simply served with good bread.
It can also be grated over pasta or pizza and is ideal for provolone-style grilled cheese (provoletas).