Blu di Lanzo

This classical cheese from Piedmont is oheese obtained by processing raw cow's milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont.  It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense and slightly spicy flavour, characteristic of blue cheeses.

Organoleptic characteristics

Aspect and texture
yellow paste and compact, with bluish marbling moderately widespread
Taste
strong, intense, with light notes of stable and marked penicillum
Serving suggestions
Bodied red wines and aged, sweet wines spicy fruit chutney, red onion jam. Rye bread, "polenta"

Technical characteristics

Milk
vaccine, whole, raw
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
90 days minimum
Production period
all over the year
Fats
45% Mgss
Weight
2-3 kg
Dimensions
l 20 cm, h. 15
Producers
Farmers in Val di Lanzo (mountains behind Turin)
Codice forma
n.d.
Codice tagliato
n.d.

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