Blu di Morozzo

~250 g

¥ 2,250 ¥ 2,430 incl. tax

Only 2 left in stock

"Blu di Morozzo" is a soft ripened-cheese made from cow, sheep and goat milk. Made in a small artisan factory called La Bottera located in Cuneo, it is covered with ash before aging to support the ripening process. This results in a cheese with creamy texture and a mild flavour, with notes of white mold. Enjoy it with some dried fruits, or fresh grapes and figues paired with sweet wine, which will enhance the delicate flavour of the ripened cheese.

Average nutritional values per 100 g
Kcal: 325 Kcal
Protein: 20.1 g
Fat: 27 g
Carbohydrates: 0.4 g
Salt: 0.4 g

Mixing milk from different animals is very common in mountainous areas to supplement the yield, or to soften the particular smell of sheep or goat milk. This method gives a variation in ingredients, nutrients, taste and aroma – resulting in new types of cheese.

Soft ripened cheeses are produced by adding and growing white mold on the cheese surface. The enzyme produced by the mold breaks down the protein from the outside to the inside, giving it a soft, creamy taste.

In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.

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