€ 28,10 for porzione da 500g ca.
The production technique resembles the typical production of blue cheeses, especially the inoculation of Penicillium Roqueforti during the cheese maturation phase.
Buffalo milk is particularly fatty, which provides a creaminess and a particularly intense flavor.
The channels for inoculating the green/blue mold allow for the production of a slightly tangy flavor that gives the product an excellent taste balance and makes it more appetizing.
Cheese that combines the typical pleasantness and softness of Buffalo milk with the freshness of a delicate Penicillium Roqueforti blue mold.
Whole buffalo milk, rennet, salt, Penicillium Roqueforti.
Average nutritional values per 100g of product
Energy: 387kcal / 1603kj
Fat: 35g of which saturated 27g
Carbohydrates: 1g of which sugars 0.4g
Proteins: 18g
Salt: 1.4g
This 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 that have a slight aromatic touch.
Great for dressing polente taragne and preparing tasty bruschettas or appetizers paired with chestnut honey or natural sausage.
€ 28,10
for porzione da 500g ca.
✔ You have added the product to your cart!
Lombardy
Buffalo Blue 500g
