Peppered Sheep Cheese


It is only when a dry North-Westerly wind blows over the cliffs of Dingli that these cheeselets can be made, due to the unique humidity the breeze brings. The cheese is made the traditional way; with sheeps milk and pepper; and stored in a traditional drying structure, an qarniċ, on the roof of the farmhouse.


Sheep milk cheeselets, pepper, sunflower oil