Pecorino, the generic Italian term for cheeses made
from sheep’s milk, has been made in Italy since
the Ancient Romans. Pecorino Ginepro hails from Emilia
Romagna, where at the turn of the 20th century there
were many thousands of sheep and hundreds of producers.
This number began to shrink as the local Parmigiano-Reggiano
grew in popularity and sheep farmers turned to breeding
cows to keep up with the trend. Currently, only a
small number of farms in Emilia-Romagna still produce
pecorino.
Pecorino Ginepro is an adulterated style of Pecorino
that is flavored with balsamic vinegar and juniper
berries (“ginepro” in Italian). The flavoring
process begins by bathing the cheese in oil and balsamic
vinegar, and then covering it with a layer of crushed
juniper berries for the 4-5 month maturation. The
aging process causes the juniper berries to mildly
infuse the cheese with a pine-forest aroma that is
fragrant yet understated. The reddish-brown rind imparted
by the balsamic is deliciously edible, adding a subtle
sweetness to the naturally salty, nutty taste of the
sheep’s milk.
Wine Pairing: The pleasant combination of sweet and
savory in the cheese, along with its distinctive aromas,
make it a good match for either a medium-bodied fragrant
white or a lighter style red. Fiano di Avellino, the
pine scented white from Campania or a slightly tart
Langhe Nebbiolo from Piemonte would both go exceptionally
well.
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Cheese Information:
Regions: Emilia-Romagna
Milk: Sheep
Aging: 4-5 months
Water Content: Semi-hard
Rind: Washed
Wine
Pairings
Fiano
di Avellino
Langhe
Nebbiolo
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