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Blu Del Moncenisio

Blu del Moncenisio is a blue cheese hailing from high in the Val di Susa, a valley in the Italian Alps bordering France. This cheese takes its name from the mountain pass leading through the municipality of Moncenisio. While this cheese is certainly Italian, it is a wonderful illustration that food, culture, and tradition transcend international borders. The tall cylindrical form of Blu del Moncenisio is reminiscent of the Fourme d’Ambert. This is no coincidence as the French cheese is made not far across the border in Grenoble. The alternative French spelling “Bleu de Moncenis” also links this cheese to its counterpart. Yet, while the two cheeses share many similarities, in flavor and texture they show marked distinction. Where Fourme d’Ambert tends to be more mild with the flavor of fresh cream, Blu del Moncenisio cheese is dense and rich. In flavor Moncenisio is an assertive, yet balanced cheese with notes of chocolate, cream, and earth with a wonderful salty, savory edge. Blu del Moncenisio: Tips, Info and Recipes Organoleptic properties Aspect and texture: compact, yellow paste with moderately widespread blue marbling. Taste: strong and intense with a chocolatey depth and salty edge. Serving suggestions Full bodied, aged, red wines, sweet and liqueur wines. Italian fruit mostarda, honey, rye bread, polenta. Ingredients Pasteurized cow's milk, traditional rennet, penicillum, salt, lactic ferments. How to store it This cheese should be stored in the refrigerator or in a cool place, well-wrapped and isolated from other foods. It is recommended to consume it within a few days to a maximum of about 1- 2 weeks from purchase. Remember to remove it from the refrigerator at least two hours before serving. Curiosities and Recipes Blu del Moncenisio and the Hidden Misteries of Lago del Moncenisio Discover more blue cheeses to buy on Sensibus!
Price: 12.99
 

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