€ 53,90 for porzione da 1kg ca.
The production technique follows the typical method for blue cheeses, specifically the inoculation of Penicillium Roqueforti during the cheese aging process.
Buffalo milk is particularly rich in fat, providing a softness and a particularly intense flavor.
The channels for inoculating the green/blue mold allow for the production of a slightly tangy taste, giving the product an excellent taste balance and making it more appealing.
Cheese that combines the typical pleasantness and creaminess of Buffalo milk with the freshness of a delicate blue mold from Penicillium Roqueforti.
Whole buffalo milk, rennet, salt, Penicillium Roqueforti.
Average nutritional values per 100g of product
Energy: 387kcal / 1603kj
Fat: 35g of which saturates 27g
Carbohydrates: 1g of which sugars 0.4g
Protein: 18g
Salt: 1.4g
It is a very flavorful cheese that is usually placed towards the end of a cheese board after the long-aged hard cheeses.
It pairs very well with sweet white dessert wines with a slight aromatic profile.
Great for seasoning taragna polenta and preparing delicious bruschettes or appetizers paired with chestnut honey or natural sausage.
€ 53,90
for porzione da 1kg ca.
✔ You have added the product to your cart!
Lombardy
Buffalo Blue 1kg
