Pecorino dei Templari - Luigi Guffanti *Third of a pound*

Pecorino dei Templari - Luigi Guffanti, Third of a Pound

A pecorino from Emilia-Romagna that is rubbed with olive oil and balsamic vinegar and aged on juniper. Luigi Guffanti selects it, and the treatment gives a herbaceous, layered sheep's milk cheese with more nuance than a plain pecorino.

Why you'll love it

• Rubbed with oil and balsamic — the rind treatment adds sweetness and a faint acidity to the paste.
• Aged on juniper — the juniper comes through as a resinous, herbal note in the background.
• Herbaceous and complex — layer after layer of flavor rather than a single sharp hit.
• Pasteurized sheep's milk — firm and savory, with the density sheep milk is known for.
• Selected by Guffanti — the Luigi Guffanti name on the label is an Italian cheese house, not a brand invented for export.

How to enjoy Pair it with a Barolo, as the producer suggests, or shave it over pasta and beans. A few pieces with honey and walnuts make a good end to a meal.

A pecorino with a point of view, and one to bring out when the wine is worth it.