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Goat's blue cheese belongs to the noble and ancient family of "erborinati". During the natural maturation, which lasts on wooden boards for over sixty days, the cheese is appropriately pierced - according to an ancient custom - using special copper needles that favor the blue veining and the great organoleptic complexity. The rind is thin and the paste is soft and pleasantly creamy, marked by delicate streaks of blue mold that recall the color of the water of mountain lakes.
Minimum maturation: 3 months
Goat's blue cheese of lake
€8.30
Goat's blue cheese belongs to the noble and ancient family of "erborinati". During the natural maturation, which lasts on wooden boards for over sixty days, the cheese is appropriately pierced - according to an ancient custom - using special copper needles that favor the blue veining and the great organoleptic complexity. The rind is thin and the paste is soft and pleasantly creamy, marked by delicate streaks of blue mold that recall the color of the water of mountain lakes.
Minimum maturation: 3 months
INGREDIENTS: Goat MILK, rennet, salt.
Uses and pairings: it pairs ideally with full-bodied red wines.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Goat milk
- Curing time
- Medium curing (60 - 180 days)
- Other features
- Blue cheeses
Specific References
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