Receive more recipes in your inbox

This field is for validation purposes and should be left unchanged.

We love these uniquely tasty crackers for any occasion when we’re serving cheeses, charcuterie and chutney – or just on their own.  Pepato, our Tuscan-style aged sheep cheese, lends a naturally floral fragrance and the earthy, pungency of black peppercorns.

Makes 2 dozen

Ingredients

1 cup all-purpose flour
2 teaspoons coarse salt
1 Tablespoon of cracked black pepper
3 Tablespoons chilled unsalted butter, cut into small pieces
1 cup grated (2 1/2 ounces) Bellwether Farms Pepato (aged sheep cheese with peppercorns)
1 cup chopped walnuts
5 tablespoons mascarpone

Directions

Combine flour, salt, and pepper in the bowl of a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add cheese and walnuts and pulse until combined. Add 1 tablespoon of the mascarpone at a time, pulsing each time to combine. Process until dough comes together and is well combined

Transfer dough to a work surface and shape it into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for 30 minutes until firm, or refrigerate overnight and bake next day.

Preheat oven to 375 degrees. Line a baking sheet with parchment. Slice chilled log into 1/4-inch-thick slices and place on the baking sheet. Bake immediately, rotating once, until crackers are golden brown and firm in the center, about 35 minutes. Transfer to a cooling rack. Crackers may be made ahead and kept in an airtight container at room temperature for about a week or in the freezer for up to six months.