Blu di Lodi is a typical blue cheese produced in the municipality of Lodi. Its production method is the same as that used to create natural Gorgonzola. Its peculiarity is the spiciness and the decidedly intense, soft, and blended flavor. Rough rind, fatty paste with molds that give it evident blue and green streaks. The rich tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type that unites the territory of the low Lodi region. The production technique is the same as that of Gorgonzola, with a different consistency of the creamier paste and a more intense blueing.
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Blu di Lodi is a typical blue cheese produced in the municipality of Lodi. Its production method is the same as that used to create natural Gorgonzola. Its peculiarity is the spiciness and the decidedly intense, soft, and blended flavor. Rough rind, fatty paste with molds that give it evident blue and green streaks. The rich tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type that unites the territory of the low Lodi region. The production technique is the same as that of Gorgonzola, with a different consistency of the creamier paste and a more intense blueing.
