Caciottella of the canestrato type made from cow's milk. During processing, Sarawak black pepper seeds are added. After aging for 3-6 months, it is wrapped in ground black pepper: in this way, the pepper flavor is particularly emphasized to the core.
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Caciottella of the canestrato type made from cow's milk. During processing, Sarawak black pepper seeds are added. After aging for 3-6 months, it is wrapped in ground black pepper: in this way, the pepper flavor is particularly emphasized to the core.
