Smoked Pecorino with Pepper
A robust Italian Pecorino Romano is coated with an intense pepper crust and then cold smoked over beechwood. The heat of the black and red pepper harmonizes with the pungent, salty character of Pecorino to create a fiery-smoky delight. Ideal for pasta, antipasti or on its own with red wine.
Ingredients(for 1 kg)
Instructions
Preparing the Pepper Crust
15 minutesPat the Pecorino dry and lightly score the rind with a knife (not too deep). Mix all pepper varieties, salt and chili flakes and spread on a flat surface. Press the cheese block firmly into the mixture and coat all sides evenly.
Drying
3 hoursPlace the peppered cheese on a wire rack at 10–15 °C (refrigerator or cool cellar) uncovered to dry. The crust should adhere firmly to the cheese and no longer slide off.
Cold Smoking
10-14 hoursPre-cool the smoker to below 20 °C and fill with beech and cherry wood chips. Place the Pecorino on the rack and cold smoke for 10–14 hours. Check the temperature every 3 hours. The cheese will take on a dark golden color.
Maturing
48 hoursWrap the cheese in cheese paper and let it mature in the refrigerator for 48 hours. Only then slice and serve. Keeps in the refrigerator for up to 4 weeks.
Pro Tip
Use black pepper for a deeper, earthy note, while red Kampot pepper contributes a fruity heat. Do not cut into the Pecorino until 48 hours after smoking – the smoke flavors will then penetrate deep into the cheese.
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