DESCRIPTION

This soft-ripened, mixed milk is truly unique among Italian cheeses.  It uses a longer, lower temperature type of pasteurization called thermalization.  This "burns" the milk less and allows more of its natural flavor to shine through.  The exterior is covered by a geotricum rind that almost looks "brainy" in shape much like with a French La Bonde d'Antan.

 

ORIGIN

Italy

 

MILK TYPE

Cow, sheep and goat

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate
  • By Cheese Type - Gouda 5 Year and Appenzeller
  • By Origin - Parmesan Reggiano and Taleggio
• Pairings - truffle honey, crackers and Castelvetrano green olives.

 

SUBSTITUTES

Robiola

 

INGREDIENTS

Pasteurized cow milk, pasteurized sheep milk, pasteurized goat milk, salt, rennet, culture