Emilia Romagna, Italy
Pecorino Ginepro
This semihard sheep’s milk cheese is bathed in balsamic vinegar (a regional specialty) and juniper berries and then aged in oak barrels. The deep brown rind that develops encases a bone white paste that is slightly granular and flaky. Full of flavor, musty aromas yield to a lingering fruity, woodsy finish with hints of juniper.
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