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Blue Marble Goat’s Cheese


This is a variation of the more commonly known blue-marbled cheeses made with cow and sheep’s milk. Its diminutive size favours the marbling process, whilst the goat’s milk gives it a more intense flavour that blends well with the equally strong flavour of penicillin.

Organoleptic characteristics
Aspect and texture: compact, ivory coloured paste with bluish, moderately widespread marbling
Taste: strong and intense with traces of goat and 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, goat’s cheese
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 90 days
Production period: March to October
Fats: 40% F-Dm
Weight: 2-3 kg
Size: 20 cm diameter, h. 15 cm
Producers: dairies from the Cuneo area