Malagos Farmhouse's Blue Peppato at 150g.
The name Peppato is more a description, rather than a playful designation, of the cheese. It is made from fresh cow’s milk, collected daily from our Malagos Dairy. Pasteurized fresh cow’s milk undergoes ripening prior to cheesemaking. Green pepper corns are included in the process to provide a contrast in the creamy texture of the finished cheese. The pepper also imparts a distinct aroma. Medium sized and fairly soft curd is expected before moulding, affinage of 90-120 days.