Pasterurized – Cow’s Milk
It is a raw marbled, soft blue cheese with a white to straw colour, and characteristic green-blue veining. Soft and creamy, it has a typically sharp, tasty flavour ; its strength varying according to the different variety: Dolce or Piccante. Produced exclusively from whole cow’s milk pasteurized with the addition of milk enzymes and selected molds (penicillium roqueforti) which give it its typical blue veining. The mild variety (Dolce) is ripened for at least two months, while the stronger variety (Piccante) is aged for more than three months.