Type of Milk:
Italy, Emilia-Romagna province
The rind is a result of rubdowns of balsamic vinegar and olive oil. During its 3-6 month aging process, the cheese is covered with juniper berries. Sometimes when the cheese is cut, the dark colors of the rind speckle the cheese.
Subtly enhanced by the balsamic vinegar and juniper berries, the cheese has woodsy and herbal flavors and a fruity tanginess. It is savory and salty.
Uses and Pairings:
Cooking with a cheese that often sells for over $20.00/lb isn't always a wise idea, especially with a cheese like Pecorino Ginepro. Its subtle flavors are lost among other ingredients. The cheese is almost too salty to eat with salami, but is wonderful alone or with walnuts and pears.
Pairs beautifully with sparkling Prosecco, Syrah and Italian reds.