Hey, the chosen product is currently unavailable, we recommend this one!
Hey, the chosen product is currently unavailable, we recommend this one!
€ 24,50 for porzione da 500g ca.
The cheese obtained from acid-preserved curd, after salting, is inoculated with Penicillium roqueforti, the same mold found in French Roquefort or Italian Gorgonzola. In this phase, the molds penetrate the cheese's tissues, fermenting the paste and making it creamier and more acidic. It is characteristic as we find it in most of all herbotinati with an intriguing sweet component.
Cow's milk, sheep's milk, goat's milk, natural rennet, sea salt, Penicillium roqueforti
This cheese is interesting because it carries with it all the pleasant characteristics typical of cow's milk, the roundness and intensity of flavor of sheep's milk, and finally the acidity and delicately vegetal sensation typical of goat's milk. For this reason, it is a versatile blue cheese, great for cheese boards, for seasoning potato gnocchi and short pasta from Gragnano with lots of pepper. It pairs well with aromatic and soft white grape wines.
€ 24,50
for porzione da 500g ca.
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Veneto
Blu Tris di Latte 500g
