Laten ons feest vieren met Bleu: de beste blauwschimmelkazen.

We are proud at Spaghetti&Mandolino (yes, let us have this)  to have one of the most important selections of cheeses among all shops in Italy, and we certainly couldn't miss the one dedicated to blue cheeses. In fact: Bleu to be precise. This is how blue cheeses are defined: cow, sheep, or mixed wheels that have been inoculated with the French Roquefort technique and therefore with Penicillium Roqueforti, which gives the characteristic blue and greenish color to these cheeses and makes them wonderfully tasty and creamy. 
 

We have relied on small great artisans of taste, Italian refiners who prepare these products for large kitchens and chefs de garde. Among these, the extraordinary selection of Bleu from Sapori del Portico di Giuseppe Bernardinelli, the superb award-winning Gorgonzola from Paltrinieri, and the refined Bleu from sheep from the family Carpenedo of La Casearia Veneta. 
 

A temptation for greedy and tasty palates: from Basajo refined in Passito from Pantelleria to Blu 61, the legendary blue cheese that we find in the windows of Harrod’s in London; from Dominik Blu, an incredible blue cheese refined in rum and cocoa powder to the delicious Gorgonzola refined in Amarone della Valpolicella DOCG. And what about the Blu refined with the pomace of the Oseleta grape, used to make Amarone and Recioto della Valpolicella DOCG? The smoked and refined Blu in black tea is an exaggeration of taste not to be missed.

The Blu refined with Moscato passito from the Euganean Hills Fior d’Arancio is, to conclude, a true delight that is enriched with candied orange peel from Sicilian Ribera.

Do you want to know our advice? A super cheese board with three or four of these still unusual and extraordinarily good cheeses, paired with a passito wine and a couple of organic honeys: there will be none left for anyone! Discover all the blue cheeses available online.

S&M