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Blue Marble Cow’s Milk Cheese


Its origins lie on the borders with France in the high Val di Susa and there is another, alpine version produced in very limited amounts.  The influence of France can be identified in the name ‘blu’, recalling the French word ‘bleu’ used to describe the cheese.  Another rare blue, alpine pasture cheese – Murianengo – comes from the same area.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with moderately widespread blue marbling
Taste: strong and intense with slight traces of stable and more distinctive notes of penicillin
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit chutney, red onion preserve. Rye bread and polenta
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan and alpine pasture
Paste: uncooked, not pressed
Salting: dry
Ripening: minimum 90 days
Production period: throughout the year, summer alpine pasture
Fats: 45 % F-Dm
Weight: 2-3 kg
Size: 20 cm diameter, h. 15 cm
Producers: dairies from the Val di Susa