The refiner has created a new alchemy …. a cheese that owes its name to the crust that is not particularly flat, but full of curves and depressions. Then, because it is all black, it has acquired this characteristic name.
Blue cheese made with three different types of milk (cow, sheep and goat) matured for about 2 months. Then, it is split in half and charcoal is inserted. The cheese is then refined again so that the two halves come together to form a single body and then treated in a crust with charcoal.

It is interesting to see the result, or the characteristic coloring, since it is a blue with a central horizontal black streak. Visually it definitely has an effect that intrigues. And if the sight is curious, the taste amazes!

Edible crust.

In 2014 it achieved a double success:
At ALMA CASEUS a special mention among the cheeses of emotion and the QUALITY AWARD at the INFINITI BLU national dairy competition, dedicated to blue cheeses held every year in Gorgonzola.

Ingredients: Cow’s MILK, sheep’s MILK and pasteurized goat’s MILK, live lactic ferments, rennet, salt, penicillium roqueforti, charcoal and almond oil.

Size: Kg 1.5 approx.

Packaging: shape wrapped in foil

Shelf life of the packaged product: 30 days

Product Features:

Shape: cylindrical with irregular flat faces and straight sides, with beveled edge;

External appearance: the crust is very wrinkled, of irregular consistency and is edible, with a characteristic black color and the presence of some white mold, the holes drilled to allow the entry of oxygen during the maturation phase are well highlighted;

Internal appearance: this cheese has an irregular green/grey blueness therefore with a non-homogeneous distribution of molds, the pasta in the center has an ivory white color and is crossed by the black strip of charcoal. The pasta when kept at room temperature tends to cream;

Smell: you can feel a cooked lactic, but the protagonist is the vegetable such as the fresh porcini mushroom, humus and wet wood, a characteristic iridescent of a stable animal, and an ammoniacal note;

Taste: it is decisive, but at the same time it is sweet, the stinginess of goat’s milk is mitigated by cow’s milk and sheep’s milk gives it the right flavor, a really interesting aromatic balance.

Availability: Limited.

Gastronomic pairings: cheese from the whole meal, can be used at any time and in any way, raw or cooked, in the first courses, appetizers and second courses. So, both from the kitchen, but also if we want at the end of the meal.

Wine pairings: Tuscan sweet Vin santo, a malvasia, a late harvest, an aleatico of Elba or a Passito of Pantelleria.

AVERAGE NUTRITIONAL VALUES per 100 grams of product:

• Energy value KJ 1444 – kcal 349
• Fats gr 30
• Of which saturated fatty acids gr 21
• Carbohydrates gr 1,6
• Of which sugars gr 1,6
• Proteins gr 19
• Salt gr 1.25

ALLERGENS: MILK and MILK derivatives.