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Moncenis Blue


Its origins lie in the high Val di Susa on the French border and there is another, alpine pasture version produced in very small numbers.  The French influence is revealed in the name ‘blue’ which recalls the ‘bleu’ from the other side of the Alps. The same area produces another rare alpine pasture blue cheese called Murianengo.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with moderately widespread bluish marbling
Taste: strong and intense with faint traces of stable and more marked traces of penicillin
Serving suggestions: Full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit mustard, red onion preserve. Rye bread, polenta.
Technical characteristics
Milk: full fat, cow’s milk
Production method: artisan and alpine pasture
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 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: Val di Susa dairies