Blu di capra Igor 150g is a blue-veined cheese with a short aging period made exclusively from goat's milk. The Igor dairy produces this blue cheese in Piedmont, in the province of Novara. Blu di capra is a modern cheese that combines the goodness of goat's milk with the traditional aroma of blue cheeses. It is aged for no more than 50 days and has a semi-soft texture characterized by the blue coloring given by the Penicillium mold. It is a very flavorful and distinctive cheese. Recommended pairings: polenta, gnocchi, pasta, or enjoyed on its own with focaccia or bread. Recommended wines: structured reds such as Amarone Corte Manara or a dessert wine for after the meal. Storage: keep refrigerated, cover the cut part with a cloth. Processing: made with goat's milk, characterized by the addition of Penicillium and lactic ferments to the pasteurized milk from the previous evening's milking. The curd, obtained with calf rennet, is broken into small pieces, drained, and assembled into the characteristic shape. This is followed by brine salting and the start of aging in dedicated rooms.
Price VAT included
Blu di capra Igor 150g is a blue-veined cheese with a short aging period made exclusively from goat's milk. The Igor dairy produces this blue cheese in Piedmont, in the province of Novara. Blu di capra is a modern cheese that combines the goodness of goat's milk with the traditional aroma of blue cheeses. It is aged for no more than 50 days and has a semi-soft texture characterized by the blue coloring given by the Penicillium mold. It is a very flavorful and distinctive cheese. Recommended pairings: polenta, gnocchi, pasta, or enjoyed on its own with focaccia or bread. Recommended wines: structured reds such as Amarone Corte Manara or a dessert wine for after the meal. Storage: keep refrigerated, cover the cut part with a cloth. Processing: made with goat's milk, characterized by the addition of Penicillium and lactic ferments to the pasteurized milk from the previous evening's milking. The curd, obtained with calf rennet, is broken into small pieces, drained, and assembled into the characteristic shape. This is followed by brine salting and the start of aging in dedicated rooms.
| Energy (kcal) | 359 |
| Carbohydrates (g) | 0.46 |
| Fat (g) | 29 |
| of which Saturates (g) | 18.6 |
| Protein (g) | 23 |
| Sale (g) | 2.48 |
