Pecorino PepatoAn unpasteurized sheep milk cheese from Sicily. The addition of peppercorns and lengthy aging results in a pleasantly piquant and slightly pungent cheese. Sold in 200 g or 300 g wedges. (Note: product photos are not intended to depict any particular size wedge.)

The rich flavourful cheese was called “Reblochon” from the word re-blocher in the Savoyard dialect

they preserve the full character of the land—untainted

The Pied-de-Vent features a hazelnut and mushroom flavour

bold savoury flavour

The result is a hard cheese with rich

focused style that lets the grain speak clearly

With each box

baking spice

After curing

This is a pay-as-you-go plan that's charged monthly

While the wheels are not actually 114 years old

Three to 6 months of aging develops buttery