A “strange” cheese, called Smeraldo because of the colour between light blue and green that it takes on in the rind thanks to the ageing treatment. It is certainly striking to the eye, and it is strange precisely because it is not usual to see a cheese with this colouring in the rind, but we wanted to create a cheese with an intense character and a unique appearance.

It has a compact and soft structure, slightly moist inside, when cut, if the right knife is used it does not create difficulties, while in the mouth it has a slightly sticky but very soluble structure.

A cheese for lovers of the “piquant” type, as it is very intense, decidedly savoury, with lactic, animal and vegetable sensations, but there is also a basic sweetness, especially in the rind. It has a pleasant piquancy with a very long persistence.

This is a cheese that should certainly be enjoyed at the end of a meal, or even instead of dessert, with a fine dessert wine to accompany it.
We like to define it also as a meditation cheese, given its pleasantness, even for an after-dinner drink, it can also stand up to spirits.

The rind is edible, if eaten a few days after opening, with time and the onset of further mould, we advise against eating it in order not to degenerate the internal organoleptic characteristics.

Ingredients: Pasteurised cow’s milk, milk enzymes, rennet, salt, penicillium roqueforti, glucose syrup, spirulina algae, colouring agent E133.
Weight: about 4,0 Kg
Packaging: form wrapped in aluminised paper
Shelf life of packaged product: 30 days

Product characteristics:
Shape: cylindrical with flat faces and straight sides and slightly rounded edges;
External appearance: light blue, clean rind with a few grey and black spots on the heel;
Internal appearance: the paste is soft but compact, slightly moist, the colour varies from ivory white to pale straw yellow, the blue, green and light grey marbling, with an even and regular distribution of moulds, it also has variations in blue colour, particularly in the vertical chimneys;
Odour: intense barn animal, a hint of ammonia, cooked lactic, vegetal porcini mushroom and hints of undergrowth;
Taste: very high savouriness, medium low sweetness, medium acidity, low bitterness, obviously eating the rind together increases the sweetness slightly. Very persistent.

Availability: very limited.

Food pairings: we absolutely recommend it as an end-of-meal, dessert or meditation cheese. It can also be used for the preparation of appetizers or first courses, but always be careful about the quantity to be used in order not to unbalance the dish.

Wine pairings: Any sweet dessert wine, but also some super-alcoholic ones.

AVERAGE NUTRITIONAL VALUES per 100 g of product:

Energy value KJ 1293 – kcal 309
Fats 25 g
of which saturated fatty acids gr 18,7
Carbohydrates gr 0,1
of which sugars gr 0,1
Protein gr 21,2
Salt gr 2,12

ALLERGENS: MILK and MILK derivatives.