Blu di Capra from Casara is made with quality milk from goats in Lessinia. A goat cheese which, to become blue-veined, has Penicillium Roqueforti mycelium added that will create the typical blueing phenomenon. The cheese is aged for about 90 days during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aromaticity.
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Blu di Capra from Casara is made with quality milk from goats in Lessinia. A goat cheese which, to become blue-veined, has Penicillium Roqueforti mycelium added that will create the typical blueing phenomenon. The cheese is aged for about 90 days during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aromaticity.
