€ 42,90 for porzione da 1kg ca.
Technically, it is a soft cheese obtained like Gorgonzola dolce, except that during the formation of the curd, natural cream from the milk is added.
This results in a final creaminess that is very similar to pastry cream. The aging process occurs by soaking in rum, and at the end, it is sprinkled with unsweetened cocoa powder.
In this cheese, there is all the art of Giuseppe Bernardinelli. Blu Dominik is a unique delight and we apologize if we are not very professional this time! But the very idea of composing a blue cow's cheese enriched with cream from the cream rising, rum, and cocoa powder goes beyond what we are normally accustomed to. The blue toma comes from the Piedmontese dairy tradition, but all the aging and completion of the work takes place in Giuseppe's caves in Arbizzano, the village of Valpolicella just outside the city of Verona.
Cow's milk, rennet, salt, Penicillium roqueforti, agricultural rum, unsweetened cocoa powder
This cheese is ideal for surprising cheese boards at the end of the tasting.
Great as a substitute for spoon desserts. It can be served with sweet dessert wine such as Recioto di Soave DOCG, Passito white, and also Passito rosé.
Ideal to eat also with brioche bread.
€ 42,90
for porzione da 1kg ca.
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Veneto
Blu Dominik Rum and Cocoa 1kg
