With the base of a slightly matured Cacio di Vicio (produced with cow's milk) we proceed with the refinement which will then lead to the Pep'olio cheese through a tanning composed of Tellicherry pepper and Umbrian Extra Virgin Olive Oil. The cheese is massaged and then vacuum-packed to acquire all the aromas that will then characterize it. When tasted, there is a perfect combination between the fragrant freshness (fresh herbaceous and floral) of the oil and the strong spiciness of the Indian pepper, on a semi-hard but very soluble paste in the mouth.
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