LemonGino

The name comes from the union of the two ingredients that characterize its maturation, gin and lemon, but we didn’t want to call it Gin Lemon to avoid confusion with the Calabrian cocktail, even though it’s actually quite familiar.

It’s a small, blended cow’s, sheep’s, and goat’s milk cheese, weighing about 90 grams, with a soft texture and a bloomy rind. It’s matured with gin, whose characteristics are its citrus component and the combination of Sorrento lemons, both the essential oil and the candied peel. A juniper berry is then placed in the center to release a subtle bitter note.

The result is a cheese with a delicate yet persistent flavor, dominated by acidity. It should be enjoyed in small pieces, perhaps trying to savor it with a piece of lemon zest to enhance the citrus note. It’s served in a small terracotta dish, not because it needs to be heated, but rather to keep the cheese as moist as possible and make it attractive to eat.

Being a seasonal, experimental cheese, but especially due to the very low production volumes, maturation is not always uniform. In fact, you may find some cheeses in which the gin tends to cream the product and make it even more mature, or even drier. This underscores the product’s vitality.
Furthermore, as previously mentioned, this is a bloomy-rind cheese, then treated with gin. Therefore, over time, the white mold will tend to reappear, and it’s impossible to prevent this phenomenon. Therefore, for its fragrance, it’s recommended to consume it quickly, regardless of the expiration date.
Therefore, white mold isn’t a defect, but an intrinsic characteristic of the product itself.
However, if green mold appears, it means it has been improperly stored.

Until 2025, this cheese was made exclusively with goat’s milk; the new version, starting in 2026, is made with three milks. This means we continue to conduct research and development on every cheese we produce, to offer the best possible version.

At the National Competition “All’Ombra della Madonnina” in 2024 it won the Superior Quality award, when it was made only from goat’s milk.