€ 20,10 for porzione da 500g
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, creamy, and blended flavor. It has a rough rind, and a fatty paste with molds that give it distinct blue and green streaks.
The strong tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type that characterizes the area of lower Lodi. The production technique is similar to that of Gorgonzola, but with a fattier paste and a more intense blueing.
Italian cow's milk, salt, calf rennet in paste, additives (selected lactic ferments and molds)
Average nutritional values per 100g of product:
Energy 1604 kj - 350 kcal
fat 27.2g of which saturates 20g
carbohydrates 0.5g of which sugars 0.5g
protein 20g
salt 1.4g
The Blu di Lodi (in a 500-gram portion) is truly excellent when melted over a nice hot and soft yellow polenta in the pure style of Northern Italy. It must be tried absolutely with a drop of wildflower honey! To enjoy it with wine, we recommend soft and typically sweet wines such as Passiti from white grapes and Recioto di Soave DOCG.
Pasta with a white or straw color, speckled from mold development with blue/green veins. Inedible gray and/or pink rind. To the touch, it feels "solid" and creamy, with the pasta unified and without holes. On the palate, it is soft and blended, with easy melt-in-the-mouth texture. The flavor is decidedly spicy.
Pasta di colore bianco o paglierino, screziata per sviluppo di muffe con venature blu/verdastre. Crosta grigia e/o rosata non edibile. Al tatto si presenta “solido” e cremoso, con pasta unita senza occhiature. Al palato è morbido ed amalgamato, con facile scioglievolezza in bocca. Sapore decisamente piccante.
€ 20,10
for porzione da 500g
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Lombardy
Blu di Lodi 500g
