Panagiotis Koutsoukos

Panagiotis Koutsoukos

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Barricato al Pepe. Firm pasteurized cow’s milk cheese from Veneto, made by Sergio, the famed producer of Sottocenere. After making the cheese & aging it 4 months, he puts the cheese in oak barrels, covering it in copious amts of peppercorns & aging it 4 another 6 mths. Wine residue in barrel enhances, which also has peppercorns mixed into the paste. The flavor is full, round, and extremely buttery with a lovely snap to the paste all enhanced by the overall presence of black peppercorns.

Barricato al Pepe, a cow's milk cheese with black peppercorns aged in oak barrels and covered in ground pepper. From the Veneto, Italy.

Buenalba with Wine: Buy Buenalba with Wine Online, Read Reviews at igourmet.com

Buenalba with Wine. This Spanish cheese is no gimmick, but an artisan goat’s milk cheese that is not just soaked in wine, but has red wine from Cencibel added to the milk before the curd is set.

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