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, raw, 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
Dimensions
20 cm diameter, h. 15 cm
Producers
Val di Susa dairies
Codice forma
n.d.
Codice tagliato
n.d.

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