The Gialloblu changes its milk!

La Casara is one of the historic dairies of eastern Lessinia, and the Roncolato family has been producing cheese since 1920 in Roncà. A small hilltop village at the foot of the highest extinct volcano in the Alpine foothills, Mount Calvarina.
We have already told the story of Giovanni and his passion, as well as that of his siblings Gildo and Letizia. Siblings who have changed the approach to cheese-making and have worked hard to bring strength and value to the high pastures of the Veronese mountains. Giovanni is also a great international cheese selector and an exquisite experimenter.

Gialloblu Blue Cheese: A Cheese in Honor of Verona
One of his cheeses that has become a must is certainly Gialloblu! A small cheese of about 300g, now produced with 100% cow’s milk. This gives it greater creaminess, which blends with the pleasantness of saffron, providing the characteristic yellow color. The blue part, on the other hand, comes from Penicillium roqueforti, which creates the blue veins and further increases the overall creaminess. It also offers an interesting sweet-bitter contrast that enhances swallowing and leaves a pleasant aftertaste of dried fruit. Gialloblu is an excellent cheese for a cheese board and should be served at room temperature to best appreciate its organoleptic qualities.

Pairing Gialloblu Blue Cheese
We recommend it with sweet wines made from white grapes, such as a good Lugana Passito, a Recioto di Soave DOCG, or an Albana Passito DOCG. It’s excellent on warm crostini with a drop of acacia honey. Traditional when served with soft, hot polenta, or grilled. Delightful on a warm Jerusalem artichoke cream with dark chocolate... a must-try!