€ 21,90 for porzione da 500g ca.
Technically, it is a soft cheese obtained like sweet Gorgonzola, only that during the curd formation, natural cream from the milk is added. This results in a final creaminess that is very similar to pastry cream. The aging process takes place by soaking in rum, and in 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 too professional this time! But the very idea of composing in a blue cheese made from cow's milk enriched with cream from skimmed milk, rum, and cocoa powder goes beyond what we are normally used to. The blue toma comes from the Piedmontese cheese-making 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 platters at the end of the tasting. Excellent as a substitute for spoon desserts. It can be served with sweet dessert wine such as Recioto di Soave DOCG, Passito bianco, and also Passito rosato. Perfect to eat with brioche bread as well.
€ 21,90
for porzione da 500g ca.
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Veneto
Blu Dominik Rum and Cocoa 500g
