The production technique follows the typical method for blue cheeses, particularly the inoculation of Penicillium Roqueforti during the cheese maturation phase. Buffalo milk is particularly rich in fat and offers softness and an intense flavor. The channels for the green/blue mold inoculation allow the production of a slightly acidic taste that gives the product an excellent flavor balance and makes it more appealing. Aged for about 90 days.
Costs of £46.70, free from £290.00
The production technique follows the typical method for blue cheeses, particularly the inoculation of Penicillium Roqueforti during the cheese maturation phase. Buffalo milk is particularly rich in fat and offers softness and an intense flavor. The channels for the green/blue mold inoculation allow the production of a slightly acidic taste that gives the product an excellent flavor balance and makes it more appealing. Aged for about 90 days.
