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.

Download data sheet in english and italian