Category Archives: Pecorino Ginepro

Pecorino Ginepro with Brussels Sprouts

pecorino ginepro with brussel sprouts

Pecorino is the Italian term for cheeses made from sheeps milk. Each 6 pound wheel of Pecorino Ginepro is soaked in an aromatic bath of balsamic vinegar and crushed juniper berries 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 with a dry nutty flavor that is enhanced by the edible rind.  This cheese is made in Lazio region of Italy and is aged between 4 and 6 months.

The flavoring process begins by bathing the cheese in oil and balsamic vinegar and then covering with a layer of crushed juniper berries for the next 4 to 5 months. In the aging process the juniper berries infuse the cheese with a pine forest aroma and the reddish brown rind is completely edible that adds a sweetness to the nuttiness of the cheese. Serve this cheese with a drizzle of lemon olive oil and raw reggies.

Pair this cheese with Cabernet Sauvignon and Syrah. Try Fiano di Avellino a pine scented white from Campania or a slightly tart Langhe Neviolo or Langhe Nebbiolo from Piemonte. Also pairs with crisp Lagers. Serve it with rustic and crusty bread and fresh pears and walnuts.  This cheese also begs to be paired with a gin martini my favorite is the Last Word.

Cheese Type: Firm

Milk Type: Sheep Raw

Rennet: Animal

Age:  4+ months

Origin: Italy

Region: Emilia-Romagna

 

Roasted Brussels Sprouts with Almonds and Pecorino Ginepro

½ cup whole almonds

1 ½ pounds medium Brussels Sprouts cut in half

¼ cup olive oil

Salt and pepper

½ cup Pecorino Ginepro broken into to small pieces

2 tablespoons lemon juice

 

Heat the oven to 500F. Place almonds on baking sheet and roast until fragrant (about 4 to 6 minutes). Coarsely chop and set to the side.

Place Brussels sprouts and oil in a large bowl, season with salt and pepper, toss to coat evenly. Arrange Brussels sprouts cut side down in a single layer on baking sheet. Reserve bowl for use later. Roast, stirring halfway through, until brown and just tender (about 20 minutes, less for smaller brussels).

Transfer cooked Brussels sprouts to reserved bowl. Cool for 5 minutes. Add toasted almonds, cheese and lemon juice. Toss and season with salt and pepper.

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Filed under Artisan Cheese, Brussels Sprouts, Cheese, Pecorino Ginepro

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

Pecorino Ginepro

By Chef Lippe

Pecorino ginepro

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.  This cheese is made in Lazio region of Italy and is aged between 4 and 6 months.

 

The flavoring process begins by bathing the cheese in oil and balsamic vinegar and then covering with a layer of crushed juniper berries for the next 4 to 5 months. In the aging process the juniper berries infuse the cheese with a pine forest aroma and the reddish brown rind is completely edible.

This cheese is a good match for either a medium bodied fragrant white or a lighter style red wine. Try Fiano di Avellino a pine scented white from Campania or a slightly tart Langhe Nebbiolo from Piemonte. Serve it with rustic and crusty bread and dry salami for a taste of heaven.

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Filed under Artisan Cheese, Chef Lippe, Pecorino Ginepro