Blu 61 cheese is an exceptional award-winning blue cheese made from cow's milk, aged in Raboso passito wine and cranberries. Its texture is creamy, with widespread blue veins due to the blueing process. It is distinctive for its elegance and harmony: an intense, bold flavor balanced by the typically sweet, wine-like hint of Raboso passito. Awards won Blu 61 won the Gold Medal in the "blue cheese" category at the Alma di Caseus 2012 competition, organized by the International School of Italian Cuisine led by Gualtiero Marchesi. In 2013, it was awarded by Slow Food and Onaff at the international "Cheese" event in Bra with a diploma of excellence at the "Infiniti Blu" competition held in Gorgonzola.
