New
The product
Pecorino Primosale Pepato
200 g pack of Biopek Primosale Pepato cheese
Code:
31711
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk
Weight:
200 g
Minimum order:
1 piece
| Description | Primosale Pepato in 200 g portions made exclusively with Sicilian sheep's milk and enriched with peppercorns |
|---|---|
| Appearance | 200 g portion in vacuum-sealed packaging, showing the basket-weave rind and the slightly straw-coloured white paste interspersed with peppercorns |
| Taste | Lactic notes are predominant, but there are also aromatic notes from the presence of pepper, despite remaining delicate |
| Maturing | 3-5 days |
| Curiosity | In Sicily, sheep graze in winter and produce their best milk until spring; in summer, however, they dry up until October. Biopek processes half of the milk they produce throughout the year between March and May! |
| Our selection | Biopek was founded in 2000 by Giuseppe Messina, who wanted to offer his customers high-quality pecorino cheeses. Giuseppe used to sell pecorino purchased from various dairies around the mainland, but the quality was always inconsistent, so he decided to set up his own dairy and control the product himself! Now, his sons Andrea and Pietro run the dairy, which is spotless and extremely well organised, and produce pecorino cheeses using only sheep's milk from small farms within a 70 km radius. The 200 g format was created in response to new market demands and the growing importance of service in terms of packaging, sizes and formats |
| Suggestions | Excellent on its own on a platter or to enrich a salad. Also ideal in first courses or melted over white meat or grilled vegetables |
| Ingredients | Pasteurized sheep's MILK, pepper 0,5%, salt, rennet. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews |
| Weight | 200 g |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1693 kJ / 407 kcal Fat: 31 g of which saturates: 20 g Carbohydrate: 3 g of which sugars: 0,6 g Protein: 29 g Salt: 1,9 g Typical value per 100 g |
The producer
Biopek - Gibellina (TP) - Sicily
Why we chose them
Caseificio Biopek is located in Gibellina Nuova in the province of Trapani, Sicily, one of the homelands of pecorino cheese: the company
exclusively
processes Sicilian sheep's milk.
Biopek was founded in 2000 by Giuseppe Messina, who wanted to offer his customers high-quality pecorino cheese. Giuseppe used to sell local
pecorino cheese on the mainland, but the quality was always very inconsistent. He therefore decided to set up his own dairy so that he could
control
the quality of the products! Now, his sons Andrea and Pietro run the dairy, which is spotlessly clean and extremely well organised, and produce
pecorino cheese using only Sicilian milk, collected within a 70 km radius of the farm from 50 small producers (with an average of 250-300 head of
sheep
each). In Sicily, sheep are raised on pasture during the winter and only return to the barn for milking (done by hand). In the summer, however, they
are dried off. The best quality milk is produced until spring. Interesting fact: Biopek processes half of the milk it transforms throughout the year from
March to May. The milk is filtered and centrifuged to remove impurities and then pasteurised. Production begins at 7 a.m. and the rest is told by the
products:
the Sicilian identity of the pecorino cheeses is clear, so much so that the brand name chosen for these products is I Siciliani
From the same producer
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