Pecorino Ginepro is cheese flavoured with juniper and balsamic vinegar.
It is made from unpasteurized sheep’s milk curdled with calf’s rennet in Emilia-Romagna, Italy.
The cheeses are aged a minimum of four months. During the first month of aging, they are washed with whey several times. After that period, they are then washed with oil and balsamic vinegar, and rubbed with juniper wood ash. The final wash is just oil and balsamic vinegar. After that, the cheeses are let stand 10 days, then sold on.
Inside the cheese is off-white, firm, and somewhat crumbly. The rind is dark, mouldy, and sticky from the vinegar. The balsamic vinegar taste comes through in just a hint of sweetness, and the juniper taste is very understated.
Pecorino Ginepro Cheeses are made in 6 pound (3 3/4 kg) wheels and sold wrapped in paper.
“Ginepro” means “juniper”.