My biggest challenge
One day my cheese guru (I am talking about fifteen years ago) explained to me that making a cheese similar to Roquefort “would be very difficult and would need enormous expertise…. I wouldn’t bother”, and on that note my adventure began.
Our Blu tends to crumble so its difficult to cut an actual slice, if eaten in a salad or melted into a risotto it gives enormous pleasure. The internal colour is white with the greeny/black areas of penicillum mould. This year, by slightly changing the technique, I have finally achieved the right amount of blue veins, and that has really been a real satisfaction….thank you guru! The shape is square or round and it comes in an elegant silver wrap in sizes of one kilo, two kilos and four kilos.