Description
Bleu d'Aoste is a blue cheese with raw paste, made from whole cow's milk, throughout the Aosta Valley region. The milk comes from pastures of Valdostana red pied and Valdostana black pied located at about 600 m altitude. The paste is compact ivory-colored with the characteristic of having dark green veins tending towards blue. Decisive and persistent flavor. Pairings: Excellent with warm bread, with chestnut honey or in fondue on gnocchi. Pairing with structured wines like Barolo Barbaresco or dessert wines like those from Pantelleria. Storage: In the refrigerator or in a cellar at controlled temperature. Processing: The pasteurized whole milk is inoculated with a culture of Penicillium roqueforti and selected lactic ferments. This is followed by an acidification of the milk performed to avoid subsequent cooking of it and to keep the product unchanged. The subsequent aging is carried out in special rooms at controlled temperature and humidity. Aging: 24 Other: Chemical-physical characteristics Fat on dry matter not less than 40%