TOMA BLU blue mold cheese, aged 2–5 months.

TOMA BLU blue mold cheese is an intense, slightly pungent cheese, aged for 2–5 months. Perfect for various snacks, salads with walnuts, pairing with dried or fresh fruits, and incorporating into pasta dishes.

‘Di Cameri’ pasteurized cow's milk blue cheese TOMA BLU, aged for 2–5 months, is a cylindrical cheese with a brown rind. Inside it is yellow, showing greenish-blue mold 'veins'. When cut open, you can also see spots where holes have been made with stainless steel needles. It has an intense, slightly pungent flavor. Perfect for making various snacks and salads with walnuts. Especially tasty when eaten with dried or fresh fruits, bread, and a drizzle of honey. You can also use it in soups, pasta dishes, and sauces. Production process. This cheese is made from the highest quality milk. After the pasteurization process, the milk is transferred to 600-kilogram capacity vats, where slug rennet (E1105) and mold are added. All processes are carried out manually. Later, the cheese is dry salted for 4–5 days. Then the aging process begins on pine boards in a specially humid climate. After several weeks, the cheese is periodically pricked with special tools to allow mold to form through oxygen transfer. The cheese is also occasionally turned until the aging process is complete.

Lysozyme (E1105)

Milk