This amazing complex blue cheese is made exclusively from 100% Alpine cow's raw milk.
Alpine cows pasture around Castelmagno Alps (1200-2400m), which has a spectacular wild nature with rich and strong alpine flora. The pasturing area and microflora of maturing caves determine the final taste and structure - creamy and mild, at the same time with complex character with a hints of herbs, grass and caves.
Blu di Mucca is made of 100% raw alpine cow's milk. The pasturing takes place on altitude of 1200-2400m.
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3.
All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 1200-2400 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
This Alpine cow cheese is ideal for both, cheese plate and cooking. Serve it with alpine honeys, strawberries, figs, walnuts and fruits and with glass of great Barolo wine. Blu di Mucca can be also used in different salads, risottos, pastas, on vedgetable and meat dishes, pizzas and ofcourse, on hot oven sandwiches with fresh herbs and cherry tomatoes.
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.