| 词条 | Pepato |
| 释义 |
Pepato is a semi-hard sheep milk cheese with peppercorns.[1][2][3] 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
References1. ^Burros, Marian (1998-07-01), "In Napa's Shadow, Sonoma Shines". The New York Times, [https://query.nytimes.com/gst/fullpage.html?res=9804E7DB103FF932A35754C0A96E958260]. {{cheese-stub}}2. ^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]. 3. ^Michael Kornick, Michael (2007–05), "Asparagus with prosciutto di parma, pecorino pepato, and poached eggs". Epicurious, . 2 : Sheep's-milk cheeses|Italian cheeses |
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