A compact blue with a dense buttery texture and well-spread penicillium roqueforti moulds giving a metallic bite to the sweetness. Aged on pine shelves for the last weeks of maturation, a woody, juniper undertone sometimes pervades. Very different in style to Gorgonzola, it is perfect with the northern Italian cheeses, especially crumblier ones like Castelrosso and Castelmagno. Fine medium-bodied red wines suit this cheese quite well.

Vacca Blu