€ 39,90 for porzione da 1kg ca.
The Blu di Lodi is a typical blue cheese produced in the municipality of Lodi. Its production method is the same as that used to create natural Gorgonzola.
Its uniqueness lies in its spiciness and decidedly intense, soft, and blended flavor. It has a rough rind and a creamy texture with mold that gives it distinct blue and green streaks.
The rich tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type that unites the lower Lodi area. The production technique is the same as that of Gorgonzola, with a different texture that is creamier and a more intense blue veining.
Italian cow's milk, salt, calf rennet in paste, aids (selected lactic ferments and molds)
Average nutritional values per 100g of product:
Energy 1604 kj - 350 kcal
fat 27.2g of which saturated fatty acids 20g
carbohydrates 0.5g of which sugars 0.5g
protein 20g
salt 1.4g
The Blu di Lodi (in a portion of 1 kilo) is really excellent for melting on a nice hot and soft yellow polenta in pure Northern Italian style. A must-try with a drop of multifloral honey! To enjoy it with wine, we recommend soft and typically sweet wines such as Passiti made from white grapes and Recioto di Soave DOCG.
White or straw-colored paste, streaked with the development of molds and with blue/green veins. Gray and/or pink inedible rind. To the touch, it feels “solid” and creamy, with a cohesive paste without holes. On the palate, it is soft and well-blended, with easy melt-in-the-mouth texture. The flavor is decidedly spicy.
Pasta with a white or straw color, mottled due to mold development with blue/green streaks. Gray and/or pink crust that is not edible. It feels "solid" and creamy to the touch, with a smooth texture without holes. On the palate, it is soft and blended, with easy melt-in-the-mouth characteristics. The taste is decidedly spicy.
€ 39,90
for porzione da 1kg ca.
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Lombardy
Blu di Lodi 1kg
