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Each 6 pound wheel of Pecorino Ginepro is soaked in an aromatic bath of balsamic vinegar and juniper before it is aged for a minimum of four months. The dark brown rind is created by the vinegar, though the lingering finish is kissed with gin-juniper rather than acerbic acid. Wrapped in paper, which contains moisture, the cheese is always moldy, and benefits from a few hours' breathing. An unusual and arresting cheese, made of raw sheep milk.
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Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
GinWhen picking out a cheese to nibble on while you sip your favorite gin cocktail, think bright and springy. Something fresh that will bring out the spirit’s citrusy, botanical notes.
RoséWe love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.