Originating in Italy, Pepato means “peppery” as Italians began the tradition of adding peppers to the region’s cheeses. Wisconsin Pepato is developed from hard-style cheeses such as Romano or Asiago and contains less salt than the imported variety, so a richer, complex flavor of the cheese comes through. Likewise, because the cheese moistens and mellows the peppercorns, the peppery flavor is not as intense as some expect.

Use Wisconsin Pepato to add a bite to dishes that call for Italian-style cheeses. Grate over toasted rounds of bread brushed with olive oil, sprinkle over baked potatoes, or serve as an appetizer with antipasto. Like Parmesan, Pepato can be served in chunks as a table cheese and pairs well with a rich cabernet or merlot.

A delicious cheese to cook with, try these Wisconsin Asiago Cheese Puffs with Wisconsin Pepato recipe at your next holiday gathering. Serve alongside a cold glass of seasonal hard apple cider.

This week’s Wisconsin Cheese Cupid Pairing of the Week is a Tamarack Cellars Cabernet Sauvignon.

This vintage is a powerful and full-bodied cab with flavors of cinnamon, blackberry, and chocolate, aged in French oak barrels for two years.

This complex cab pairs well with Roth Käse Bleu Affinée, Roth Käse Grand Cru Gruyère, and Sartori Reserve Basil & Olive Oil Asiago.

Roth Käse Bleu Affinée is made from select wheels of Buttermilk Blue Cheese that are aged for six months, which makes the cheese more dense and peppery. Enjoy this cab alongside Gnocci with Blue Cheese and Wild Mushrooms.

Roth Käse Grand Cru Gruyère Surchoix is made by aging Grand Cru for nine months. It is a firm cheese with complex flavors of caramel and mushroom. Pair a glass of Tamarack Cellars Cabernet Sauvignon with this delicious Gran Cru Gruyère recipe.

Sartori Reserve Basil & Olive Oil Asiago is hand-rubbed with basil and olive oil, and provides an elegant twist on a classic Italian cheese. Satori Foods has been a Wisconsin cheesemaker since 1939 and is currently under its third generation of family ownership. Indulge in Eggplant Caponata Barocco with Sartori Reserve Basil & Olive Oil Asiago, and a glass of Tamarack Cab tonight.