Blu Alpi Dolce, 100% raw alpine cow's milk
*Price includes delivery from Alps to pick-up point in Finland.
Under his velvety rind of white mold, the dough is soft, pleasantly soft on the palate, with complex flavor and charm.
Blu Alpi Dolce is a true rarity and richness of alpine cheese taste.
Under his velvety rind of white mold, the dough is soft, pleasantly soft on the palate, with complex flavor and charm. Within a widespread and delicate blue vein is accompanied by a light and spicy scents and an extraordinary aromatic complexity, as true champions.
Blu Alpi Dolce is matured 30 days as minimum, therefore it is amazingly light, creamy and sweet delight.
Alpine cows pastures around Vallegrana and Castelmagno (1200-2000m), which has a spectacular wild nature with rich and strong alpine flora. The pasturing area and microflora of maturing caves determine the final taste and structure - delicate, creamy and mild with a hints of herbs, grass and caves.
100% RAW ALPINE MILK
Blu Alpi Dolce is made with 100% raw Alpine cow's milk. Alpine cows pasture around Vallegrana and Castelmagno (1200-2000m).
NATURAL AND PURE
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3.
All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 1000-2600 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
HOW TO USE?
Blu Alpi Dolce is matured for 30 days as minimum. This Alpine cow's cheese is ideal for both, cheese plate and cooking. Serve it with alpine honeys, strawberries, figs, walnuts and fruits. You can also use it in different salads, risottos, pastas, on vedgetable and meat dishes, pizzas and ofcourse, on hot oven sandwiches with fresh herbs and cherry tomatoes.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.