The Gialloblu changes milk!

La Casara is one of the historical dairies of eastern Lessinia, and the Roncolato family has been producing cheeses since 1920 in Roncà. A small hilltop village at the foot of the highest extinct volcano of the Alpine foothills, the Calvarina.
We have already told the story and passion of Giovanni, as well as those of his siblings Gildo and Letizia. Siblings who changed the approach to cheese and have sought in every way to give strength and value to the highest pastures of the Veronese mountains. Giovanni is also a great international cheese selector and an outstanding experimenter.

One of his cheeses that has become a must is definitely the Gialloblu! A cheese weighing about 300 g that is now produced with 100% cow's milk. A greater creaminess that blends with the pleasantness of saffron, giving it the characteristic yellow color. The Blue, on the other hand, is due to Penicillium roqueforti, the part that gives it the blue veins and increases the overall creaminess. It also offers a very interesting sweet-bitter contrast that promotes swallowing and a pleasant finish of dried fruit. Gialloblu is an excellent slicing cheese and should be served at room temperature to better appreciate its organoleptic characteristics.

We recommend it with sweet wines made from white grapes, such as a good Lugana Passito, a Recioto di Soave DOCG, or an Albana Passito DOCG. Excellent on warm crostini with a drop of acacia honey. Traditional on soft hot polenta and on the grill. Delicious on a warm creamy Jerusalem artichoke with dark chocolate... a must-try!