Let's celebrate with Bleu: here are the best blue cheeses.

We at Spaghetti&Mandolino pride ourselves (yes, we know, let us have this) on having one of the most important selections of cheeses among all the shops in Italy, and we certainly couldn't miss the one dedicated to blue cheeses. To be precise: Bleu. This is how the blue cheeses are defined: cow, sheep, or mixed cheeses that have been inoculated with the French Roquefort technique and therefore with Penicillium Roqueforti, which gives these cheeses their characteristic blue and greenish color and makes them wonderfully tasty and creamy. 
 

We have relied on small great artisans of taste, Italian refiners who prepare these products for great kitchens and chefs de garde. Among them, the extraordinary selection of Bleu from Sapori del Portico by Giuseppe Bernardinelli, the super-awarded Gorgonzola by Paltrinieri, and the refined Bleu sheep cheese from the Carpenedo family of La Casearia Veneta. 
 

A temptation for greedy and tasty palates: from the Basajo aged in Passito from Pantelleria to the Blu 61, the legendary blue cheese that can be found in the windows of Harrod’s in London; from the Dominik Blu, an incredible creamy blue cheese aged in rum and cocoa powder to the delicious Gorgonzola aged in Amarone della Valpolicella DOCG. And what about the Blu aged with the pomace of the Oseleta grape, used to make the Amarone and Recioto della Valpolicella DOCG? The smoked Blu aged in black tea is an unmissable explosion of flavor.

The Blu aged with Moscato passito from the Colli Euganei Fior d’Arancio is, finally, a true delight enriched with candied peel of Sicilian oranges from Ribera.

Want to know our advice? A super platter with three or four of these still unusual and extraordinarily good cheeses, paired with a passito wine and a couple of organic honeys: there won’t be enough for anyone! Discover all the blue cheeses available online.

S&M