€ 9,10 for porzione da 200g ca.
Technically, it is a soft cheese obtained like sweet Gorgonzola, except that during the curd formation, natural cream from milk is added. This results in a final creaminess that is very similar to pastry cream. The aging process involves soaking in rum and, at the end, it is sprinkled with unsweetened cocoa powder.
In this cheese lies 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 a blue cow's milk cheese enriched with surface cream, 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 cheese boards at the end of the tasting. Great as an alternative to spoon desserts. It can be served with sweet dessert wines such as Recioto di Soave DOCG, Passito bianco, and also Passito rosato. Perfect to enjoy with brioche bread as well.
€ 9,10
for porzione da 200g ca.
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Veneto
Blu Dominik Rum and Cocoa 200g
