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Blue marbled sheep’s cheese


A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.

Organoleptic characteristics
Aspect: compact, yellow paste with holes and bluish marbling
Taste: trong and intense with traces of sheep and penicillin
Serving suggestions: Full bodied, aged, red wines, sweet and liqueur wines. Hot, Italian fruit chutney, red onion preserve. Rye bread.
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 45% F-Dm
Weight: 3-4 kg
Size: 15 cm diameter, h. 15 cm.
Producers: artisan dairies