Calcagno vs Pepato
Calcagno
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Calcagno is an Italian sheep's milk cheese in the pecorino family, made to be firm enough to grate. Whole peppercorns are often mixed into the curd, so many wheels taste spicy as well as salty. The paste is pale and compact, and it grows grainier as it ages. A natural rind carries the marks of the basket used to drain the curd. The cheese belongs to Italy's hard sheep's milk tradition, and it is sold for the table and for the grater.
Pepato
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Pepato is an Italian sheep's milk cheese studded with whole black peppercorns. The name means peppered, and the spice is mixed through the paste rather than rubbed only on the outside. It belongs with the firm pecorino cheeses made from sheep's milk. A typical piece is pale and dense, and the dark peppercorns are easy to see on the cut face. With age it moves from a sliceable table cheese toward a drier cheese for the grater.