{{Short description|Sheep milk cheese with peppercorns}} '''Pepato''' is a semi-hard sheep milk cheese with peppercorns.<ref name="NYT">Burros, Marian (1998-07-01), "In Napa's Shadow, Sonoma Shines". ''The New York Times'', [https://query.nytimes.com/gst/fullpage.html?res=9804E7DB103FF932A35754C0A96E958260].</ref><ref name="WPOST">Black, Jane (2005-04-24), "Cheese, Please:From Camembert to Brie on a California Road Trip". ''The Washington Post'', [https://www.washingtonpost.com/wp-dyn/content/article/2005/04/22/AR2005042200653.html].</ref><ref name="BA">Michael Kornick, Michael (2007–05), "Asparagus with prosciutto di parma, pecorino pepato, and poached eggs". ''Epicurious'', [http://www.epicurious.com/recipes/food/views/ASPARAGUS-WITH-PROSCIUTTO-DI-PARMA-PECORINO-PEPATO-AND-POACHED-EGGS-238203] {{Webarchive|url=https://web.archive.org/web/20080915083641/http://www.epicurious.com/recipes/food/views/ASPARAGUS-WITH-PROSCIUTTO-DI-PARMA-PECORINO-PEPATO-AND-POACHED-EGGS-238203 |date=2008-09-15 }}.</ref> Pepato (or Pecorino pepato; ''Tumazzu di piecura ccu pepi'', Sicilano) has its main origin in Sicily where it is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version (10 days) can easily be found in Italian stores. Peppercorns are added during the subtraction of the whey.
==See also== * List of Italian cheeses
==References== {{Reflist}}
Category:Cuisine of Sicily Category:Sheep's-milk cheeses Category:Italian cheeses
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