The Last Word… Gin and Cheese!

By Chef Lippe

ginepro with balsamic

For all our Martini drinkers and we know there are a lot of you! This is the Cheese for you.  Pecorino Ginepro.  An Italian sheep’s milk cheese that’s been rubber in balsamic vinegar, oil and crushed juniper berries. And juniper berries is in which drink? Gin, yes that is right and this is a match made in heaven. The flavor the drink enhances the cheese and the cheese enhances the drink.

Cut the cheese so each slice has some of the rind, we recommend cutting a thin slice from your wedge that is then cut in half giving each piece two sides of rind or cut like a slice of pie as in the picture below.  The rind is very striking, it is a deep reddish-brown and balances out the salty taste of the cheese.  Eat at room temperature to enhance the flavors of the raw sheep’s milk add a little drizzle of balsamic vinegar and your cold “Last Word” (see recipe below) sit back close your eyes think of a pine forest in Maine, the smell of pine needles and the sound of the wind in the trees. No more stress.

Last Word

¾ oz Plymouth gin

¾ oz Luxardo Maraschino liqueur

¾ oz green Chartreuse

¾ oz fresh lime juice

Shake over ice. Strain. Enjoy!

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Filed under Artisan Cheese, Balsamic Vinegar, Chef Lippe, Pecorino Ginepro

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