An important name for a cheese with an ancient taste. The name Caeruleus Speluncae in Latin means “BLUE OF CAVE” due to the fact that the cheese is matured in a very humid environment and with characteristic moulds.
This cow’s cheese belongs to the type of natural blue cheese, that is, that no penicillium is added during the processing of the curd, but can be blueed more or less depending on the season and seasoning. Therefore we can have white cheeses with brown chimneys or delicately blue or even green and dark brown… every form is a discovery.
It is first washed in a crust with water and salt for the first 40 days then the holes are drilled that allow the air to enter and then thanks to the surface molds and those of the environment slowly enter inside and propagate, all very slowly.
It has a very ugly and wrinkled crust, sometimes cracked, and the under crust that tends to cremate, inside the slice we can appreciate various flavors and aromas, more lactic inside and more animal to the crust and vegetable in correspondence of the chimneys. Light ammoniacal notes can be found when the mold is very present.
It can be tasted both as a meal and in the kitchen, for appetizers, first and second courses, can embellish with this rustic and ancient taste every dish. But if you want and it is the right shape even at the end of the meal with a raisin wine.

Ingredients: Cow’s MILK, milk enzymes, rennet and salt.
Size: about 4.5 kg.
Packaging: shape wrapped in straw or aluminised paper.
Duration of the packaged product: 60 days

Product features: 
Shape:cylindrical with flat but irregular faces and straight and irregular heel, with the presence of mold and cracks;
External appearance:the brown-grey rind is mouldy and moist, not very firm and very rough;
Internal appearance: as this cheese is a natural blue cheese, it can be more or less blue-brown in colour, or green-blue only in correspondence with the chimneys; the paste in the middle is chalky and creamy in the underside of the rind and is ivory-white in colour until it reaches a straw-yellow colour near the rind;

Odour: characteristic and very different depending on the seasonality of production, the lactic scent of butter, the vegetable like the mushroom and wet wood, a note of dried fruit, but also very present the animal, characteristic smell of ammonia and undergrowth in the crust;

Flavour: at first lactic acid prevails, then if it is tasted in correspondence of the fireplaces or near the rind, most of the aromas felt also in the nose can be found. A complex and interesting cheese, also due to the craftsmanship of its production and refinement.

Availability: limited and numbered.

Food pairings: Both as an aperitif, as an appetizer, in a plate of cheese served last will give character and importance to the assortment. It can be used for first courses, for risottos, but also for fillings of fresh pasta, as a sauce for a second course and finally as an end to a meal with a sweet wine.

Oenological pairings: Sweet and sweet wine, a malvasia, a late harvest, a Aleatico dell’elba or a passito di Pantelleria or a Recioto.

 MEDIUM NUTRITIONAL VALUES per 100 grams of product:

• Energy value kcal 330
• Energy value KJ 1375
• Fats 26 grams of which saturated fatty acids 16,8 grams
• Carbohydrates 0,8 of which sugars 0,8 gram
• Protein 19 grams
• Salt 2,1 grams

ALLERGENS: MILK and MILK proteins.