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Blu di Lanzo


This classical cheese from Piedmont is oheese obtained by processing raw cow’s milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont.  It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense and slightly spicy flavour, characteristic of blue cheeses.

Organoleptic characteristics
Aspect and texture: yellow paste and compact, with bluish marbling moderately widespread
Taste: strong, intense, with light notes of stable and marked penicillum
Serving suggestions: Bodied red wines and aged, sweet wines spicy fruit chutney, red onion jam. Rye bread, "polenta"
Technical characteristics
Milk: vaccine, whole, raw
Production method: artisanal
Paste: uncooked, unpressed
Salting: dry
Ripening: 90 days minimum
Production period: all over the year
Fats: 45% Mgss
Weight: 2-3 kg
Size: l 20 cm, h. 15
Producers: Farmers in Val di Lanzo (mountains behind Turin)