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Peppato 4

The name Peppato is more a description, rather than a playful designation, of the cheese. It is made from fresh cow’s milk, collected daily from our Malagos Dairy. Pasteurized fresh cow’s milk undergoes ripening prior to cheesemaking. Green pepper corns are included in the process to provide a contrast in the creamy texture of the finished cheese. The pepper also imparts a distinct aroma. Medium sized and fairly soft curd is expected before moulding, affinage of 90-120 days.

Available in 150g retail vacuum packed wedge, 500-750g big vacuum packed wedge, 2.5-3 kilos whole vacuum packed wheel (around 8 inches diameter) and special 5 months advance order for 10-15 kilo 13 inch diameter wheels.

Expiry Guide: 9 months