LA BIONDA

After the Castana and the Mora could not miss the BIONDA!

This is the usual raw-milk blue cheese from cows’ milk, but in this case aged in witch liqueur with vanilla, cinnamon and pineapple. We dared too!? Of course, even in this case it is a cheese that becomes a dessert, that the aging certainly changes the approach to its consumption and use, but the judgment should be given after tasting it, perhaps in sequence after tasting the other two of the family. Also in this we can find our work of the Alchimia de’ Formaggi, being able to calibrate and weigh well the dosages to give the cheese different organoleptic characteristics, sometimes not classifying them almost as cheeses, but as emotional products.

It has a compact and soft structure, moist and at the same time crumbly inside, it creates a bit of difficulty in cutting since it will always have to be served with a little pineapple and possibly the outside or under crust that has come more into contact with the witch liqueur and spices.

A cheese with balanced flavours and complex aromas, but at the same time well identifiable. The paste is very savoury, with lactic, animal and vegetable sensations.

A cheese to be enjoyed without a doubt at the end of a meal, if you like, instead of a dessert, with a fine dessert wine to accompany it.
We like to call it also a cheese for meditation, given its pleasantness, even for an after-dinner, can also hold up spirits.

It has no crust so you can eat everything, indeed it must be used the care to taste a piece inside and outside.