Little cylindrical black wheels, fully covered with black Brazilian pepper, are the hallmark of this goat’s milk cheese.
Pepper is used to cover and massage the wheels so that grains can enter the rind and allow the dough to absorb its flavor. Then the wheels are wrapped in paper straw and left to season for 4-6 months.
It is a whole goat’s milk matured 4-6 months, with wheels weighing about 2,5Kgs.
It has a spicy flavour but the softness of the dough makes it milder.