A Tuscan sheep's milk cheese, pasteurized that is aged under juniper berries that then remain scattered on the rind not only for decorative appearance, but to continue to maintain the pleasant scent of the fruit in the paste. The result is an aged, fresh-tasting pecorino with a distinct juniper scent and a pleasant, enveloping aroma. It is a white, firm, odorous cheese with a fragrance reminiscent of the crust-treated product. Excellent on its own and as an appetizer together with cured meats with personality.
Refined
Stagionato sotto bacche di Ginepro
Description
Pairings
With lightly barrel-aged white wine, or a soft, not too fragrant red.
Preservation
Store the cheese in a cool, dry place, or halfway in the refrigerator wrapped in vegetable paper or a cotton napkin. If the refrigerator is excessively humid, put next to the cheese a small cup with salt, so that excess moisture is absorbed by the latter.
Ingredients
Pasteurized sheep's milk, salt, rennet, ferments. Surface treated with canola oil, on rind juniper berries
Additional infos
Allergens: Milk and its derivatives, on the rind juniper berries
Milk: Pasteurized sheep's milk
Seasoning: Long, minimum 150 days
Type of milk Pasteurized sheep's milk
Seasoning Long, minimum 150 days
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Forme d'Arte has selected a series of small producers of Tuscan cheeses both because by deepening a limited area we can better understand a product, and because Tuscany is our land, with its scents, colors, and landscapes that change from one area to another and depending on the season.
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