Blu di Grotta – “Caeruleus Speluncae”

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.