Blu di Capra Alpeggio, 100% raw alpine goat's milk
*Price includes delivery from Alps to pick-up point in Finland.
Blu di Capra is creamy and semi-hard young blue cheese from Maudagna Alps, where goats pasture in the middle of wild and green alpine nature.
This amazing blue cheese is made from 100% Alpine goat's raw milk. Blu di Capra is matured 45 days as minimum.
Alpine goats pastures around Frabosa and Mondole area (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.
Blu di Capra is produced by the same highly valued family, who produces also La Delizia d'Alpeggio, Raschera d'Alpeggio and Alpine raw milk butter.
100% RAW ALPINE MILK
Blu di Capra is made of 100% raw alpine goat's milk. The pasturing takes place on altitude of 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).
Blu di Capra matures in cheese caves on altitude of 1400m. It is the same small producer who also makes Alpine raw milk butter Frabosa.
HOW TO USE?
Blu di Capra is matured for 45 days as minimum.This Alpine goat 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.