I was recently reading a “the Little Green Cheesemakers” post in which they had opened up a Pepato cheese after aging it for 17 months. This was pretty relevant to me as I also have a pepato sitting in the cheese cave (since Sept 2012!) . After reading this I decided that 33 months was long enough and I needed to open it up. I just needed a reason to materialise.
I didn’t have to wait very long.
Bill and Maria came up to visit us and after sampling some of the local wine we cracked open the pepato. The cheese had aged well, it had a good bite, was slightly crumbly, and had a hint citrus (I think that is the vinegar from the peppercorns).