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This is usually a Pecorino Cheese, which has crushed black peppercorns stirred in.

The cheese mellows the flavour of the peppercorns, making them less overwhelming.

There is not one single producer or standard, because the name is not protected. Traditionally, though, it was made in Sicily.

It can be sold young, when it will be moist, or aged. It gets sharper as it ages.

When young, it can be used as a table cheese. When aged, use as a grating cheese.

There are other varieties of Italian cheeses that also come "pepato", such as the American "Italian" cheese, BelGioioso, and specialty American versions of Romano.

Language Notes
"Pepato" means "peppered."

Other entries for: Pecorino Cheese

Pecorino Cheese, Pecorino Ginepro Cheese, Pecorino Pepato Cheese, Pecorino Romano Cheese, Pecorino Sardo Cheese, Pecorino Siciliano Cheese, Pecorino Toscano Cheese

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping