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 characteristic feature is its spiciness and its distinctly intense, soft, and blended flavor. It has a rough rind, and a fatty paste with molds that give it evident blue and green streaks.
The great tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type that unites the territory of the lower Lodi area. The production technique is the same as that of Gorgonzola but with a different consistency of a fattier paste and a more intense blueing.
Italian cow's milk, salt, calf rennet in pasta, additives (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 200 gram portion) is truly excellent melted over a nice warm and soft yellow polenta in the pure style of Northern Italy. Absolutely to be tried with a drop of wildflower honey! To enjoy it with a wine, we recommend soft and mostly sweet wines such as Passiti from white grapes and Recioto di Soave DOCG.
White or straw-colored paste, streaked due to the development of molds with blue/green veins. Non-edible gray and/or pink rind. To the touch, it feels “solid” and creamy, with a paste that is uniform without holes. On the palate, it is soft and well-blended, easily melting in the mouth. The flavor is decidedly spicy.
€ 8,00
per porzione da 200g ca.
english
ITALY
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Blu di Lodi 200g
Lombardy
