I have always preferred the spicy, juniper-spiked flavor of gin to the blandness of vodka. So when I spied a thick round of Juni, a cow’s milk cheese from northern Italy whose paste is shot through with crushed juniper berries, I did a little happy dance. I had not heard of this cheese before and just happened to come across it while perusing the cheese case at the Balducci’s in Old Town.
To read the rest of the stroy, please go to: The Washington Post.
