We've got a fully-formed, fully-aged cheese on its own and then we have these different flavorings that are added to the rind, very finely ground black pepper. So generally when they're doing these kinds of flavor additions to the rind of the cheese, they're making kind of, like, a paste. Finely ground pepper and some sort of fat or oil so it will adhere to the exterior of the cheese. This tastes like a really good American Parmesan. Definitely not crystally and crunchy like the Italian Parmigiano Reggiano, but sweet and nutty and really approachable and crowd friendly. You don't really get any essence of pepper at all, and I think in order to get any impact from the pepper, you're gonna have to eat the rind. Normally you wouldn't eat the rind on a hard cheese, but here, it's really been coated in the pepper, I think, for your eating pleasure. It's more like a white pepper. It's not really spicy. It's like sort of a softer heat, but you're only ever getting that flavor when you eat the rind of the cheese. The rest of the time you're basically getting American-made Parmesan, so I can see how that would irritate some people.