The magic of blue cheeses

What makes green cheese green?

What makes the paste of a cheese green? So creamy and flavorful? A little microorganism that has become a star!
It is Penicillium roqueforti, popular in many interpretations of what is the king of blue cheeses, which originates in the white tuff caves of the Roquefort-sur-Soulzon area in central France, and has also become the star of the legendary Italian Gorgonzola dop.

Its reproduction produces filaments that we colloquially call mold, which are blue-green in color, and it also has the ability to attack lactose molecules and milk proteins, making it particularly flavorful with a creamy texture that is especially pronounced in cow's milk cheeses.
 

Blue cheeses: our selection

Spaghetti & Mandolino pays tribute to the star of green with a dedicated section, that of blue cheeses, where you will find high-quality products that we have chosen from the Italian production landscape.
Three families of cheesemakers: the Paltrinieri from Cavallirio in Novara, the Carpenedo from Camalò in Treviso, and the Roncolato from Roncà in Verona.

The legendary Palzola, Gorgonzola dop signed by Paltrinieri, is a reference point for all cheeses of its denomination, both in natural spicy and creamy sweet versions. Definitely worth trying is also Arrigoni, which, alongside the legendary Quartirolo Lombardo dop, offers both sweet and spicy Gorgonzola DOP.

The deluxe blue cheeses from La Casearia Veneta, from the Carpenedo family, with its blue and aged cheeses such as the famous Blu 61 and the Basajo. Cheeses also selected by Harrod’s for their gourmet shops. Finally, the beautiful artisanal expressions of the Blu di capra from Roncolato of La Casara. A long history of blue cheeses that began with the must-have product, the Giallo Blu, in honor of the Scaligero colors of the city of Verona.

S&M