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Toscano Pepato Cheese Making Recipe

Pepato Toscano is a tuscan style cheese cheese with a kick. The basis of this cheese is a Vacha Toscano, a cow milk cheese made in the south of Tuscany. Although this recipe has a sweet and spicy. The goal for this cheese is not to create a fiery cheese, but to blend the spicy flavor of the peppers with the mellow character of the curd.
  • Yield10 pounds
  • Agingtime under 1 year
  • Skill Levelintermediate
  • Author


  • 10 Gallons of Milk (Not Ultra Pasteurized)
  • 1.5 Packs C101 Mesophilic Culture
  • 3 Packs C201 Thermophilic Culture
  • 8 ml Liquid Single Strength Animal Rennet
  • Salt
  • 1/2 tsp Calcium Chloride (for Pasteurized Milk)
  • 4 Smoked Jalapeños
  • 4 Tbs Peppercorns


  • Good Thermometer
  • Curd Knife
  • Skimmer to Stir Curds
  • Butter Muslin
  • 2 Large Tomme Cheese Molds
  • Cheese Press or Weights
  • Draining Mats