Italian Blue Cheeses: the best selection

How We Select, Purchase and Ship Blue-veined Cheeses

Spaghetti & Mandolino is the only ecommerce in Italy that sells exclusively high-quality products, and for this reason, it has always been synonymous with quality. These products deserve packaging and shipping that preserves the integrity and freshness of each blue-veined cheese thanks to special freshness-preserving packaging, allowing you to have these wonderful fresh cheeses delivered right to your home.

Are you ready to taste real specialties from the Italian cheese world that we at Spaghetti e Mandolino offer for sale online? The world of blue-veined cheeses is a delicious realm full of flavors and aromas! In our wide selection, you can truly indulge yourself because you will find not only simple blue-veined cheeses but also aged blue-veined cheeses. A feast of flavor among the notes of blue molds and various affinements, such as those with berries  (the blue-veined cheese Blu 61 above all), with vinaccia di oseleta, with passito bianco, with rum and chocolate (the delicious Blu Dominik blue-veined cheese), with chestnut leaves, with black tea, and so on.

Blue-veined Cheeses: How Are They Made

But what is this technique? Blue-veining is a processing technique that allows for the formation of colorful mycelium from fungi of the Penicillium family during the maturation of the cheese. There are several varieties of these fungi, such as Penicillium glaucum for the production of blue-veined cheese Gorgonzola or Penicillium roqueforti for the production of Roquefort and Danish Blue (two excellent cheeses not from Italy). This technique involves adding pure and selected cultures of specific agents to the milk before curdling. The blue-veining gives the cheese not only elegant green-blue streaks but also a characteristic sour and spicy flavor and a very particular and intense aroma.



The process of blue-veining has a fascinating history because, as in many other cases in the food world, it was discovered quite accidentally. The caves where the first cheeses were left to mature were, unintentionally, places where humidity and temperature greatly aided the proliferation of molds. The first blue-veined cheese was created in 1070 in France: we are talking about Roquefort. Gorgonzola was created before Roquefort, in 879, but historical sources say it did not contain colored streaks before the XI century.