LIMITED! Blu di Pecora Alpeggio, 100% raw alpine sheep's milk
LIMITED! Blu di Pecora Alpeggio, 100% raw alpine sheep's milk
LIMITED! Blu di Pecora Alpeggio, 100% raw alpine sheep's milk

LIMITED! Blu di Pecora Alpeggio, 100% raw alpine sheep's milk

€49.90

*Price includes delivery from Alps to pick-up point in Finland.

Blu di Pecora is extremely creamy and semi-hard blue cheese from Castelmagno Alps, where sheep pasture in the middle of wild and green alpine nature.

This amazing complex blue cheese is made exclusively from 100% Alpine sheep's raw milk.

Alpine sheep pasture around Castelmagno Alps (1200-2400m), 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 - creamy and mild, at the same time with complex character with a hints of herbs, grass and caves.

100% RAW ALPINE MILK

Blu di Pecora is made of 100% raw alpine sheep's milk. The pasturing takes place on altitude of 1200-2400m. 

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 1200-2400 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).

HOW TO USE? 

This Alpine sheep cheese is ideal for both, cheese plate and cooking. Serve it with alpine honeys, strawberries, figs, walnuts and fruits and with glass of great Barolo wine. Blu di Pecora can be also used 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.