L'AMATRICIANO chooses the name “Juniperus” for one of the most particular and refined cheeses of the refined series. Made with sheep's milk only, coming from the pastures of the Gran Sasso and Monti della Laga National Park and aged in the Etruscan-Roman tuff caves of the 1st century BC, it owes this name to Juniper, a spontaneous and typical plant of the Amatriciano area with which it is made. the refinement of this product. A path that is carried out with great care and passion and which involves aging in barrels inside which there are berries and branches of Amatrician juniper. This particular refinement, which originates in tradition, as juniper was a plant widely used since ancient times in the Amatrice area, gives the product its unmistakable characteristics. Juniper is a shrub that can be found up to 2,500 meters high thanks to its great ability to adapt to inclement climatic conditions and for this reason very widespread in the Amatrician areas whose fruits are small bluish black berries with well-known properties beneficial. The juniper refining takes place for a period of about 90 days, giving the cheese an unmistakable aroma, a musky aroma of undergrowth and an intense taste.