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