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 created by the green/blue mold allow the development of an intense and slightly acidic taste, which gives the product an excellent flavor balance and makes it more appealing.
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 created by the green/blue mold allow the development of an intense and slightly acidic taste, which gives the product an excellent flavor balance and makes it more appealing.
