Long matured, semi-hard blue cheese (from Penicillium Roqueforti), made from acidified whole pasteurized cow’s milk.
Semi – hard, very ripe cheese obtained from whole pasteurized cow’s milk and left to acidify, with the addition of selected moulds. The flavour is delicate and buttery and becomes more complex when contrasted with the sharpness of the marbling.
Use: refined table cheese, it is also used in the preparation of typical dishes from Piedmont region.
2,5kg min 1/4 about 600gr