BLEU DI NICOLETTA blue cheese, aged 60 days.

BLEU DI NICOLETTA blue cheese, aged for 60 days, offers a pleasant sweet and creamy texture with greenish-blue mold veins. Perfect for melting over meat or stirring into risotto, its unique flavor enhances any dish.

"Valsana" cow's milk blue cheese BLEU DI NICOLETTA, aged at least 60 days, is produced in the Aosta Valley. It is pleasantly sweet and creamy, as cream is added during its production. It is also slightly pungent, characteristic of other blue cheeses. When cut, it reveals many greenish-blue mold veins. We recommend melting it over cooked fillet meat, mixing it into risotto, or tasting it with cavolo nero. Blue cheese is obtained by adding the mold Penicillium roqueforti to the curds formed during production. As the cheese ripens, it is pierced with stainless steel rods to promote oxygen transfer and mold development. Additives may include E1105 (lysozyme) if used, but no specific E-numbers or other additives are mentioned.

Lysozyme (E1105)

Milk