Blue 61 full form 2.7 kg: price and online sale

Blue 61 full form 2.7 kg

€ 140,90 per forma intera 2,7 kg ca. 4.9 / 5

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Ingredient table / Allergens: Latte

It will amaze everyone!
High-quality Italian raw materials.

Blue 61 full form 2.7 kg

The Blu 61 cheese is an exceptional blue cheese made from multiple award-winning cow's milk, created through maturation in Raboso passito wine and red blueberries.

Its texture is creamy, with a widespread presence of blue veins due to the blue mold. It is characterized by its elegance and harmony: an intense, decisive flavor that is balanced by the typically sweet, wine-like note of Raboso passito.

Awards Won

Blu 61 has been awarded the Gold Medal in the "blue cheeses" category at the Alma di Caseus 2012 competition, organized by the International School of Italian Cuisine led by Gualtiero Marchesi. In 2013, it was honored by Slow Food and Onaff at the international event "Cheese" in Bra with a diploma of excellence at the "Infiniti Blu" competition held in Gorgonzola.

Ingredients Blue 61 full form 2.7 kg

Milk, salt, lactic ferments, ripening cultures, rennet. Dried cranberries (cranberries, sugar, sunflower oil) (min. 4%) and "Raboso Passito IGT" wine (1%) in crust.

Nutritional values

Energy value	369Kcal/1529kJ
Fats	31g
Of which saturates	23g
Carbohydrates	1.68g
Of which sugars	1.14g
Protein	19.7g
Salt	2g

Blue 61 full form 2.7 kg: use in the kitchen

The whole cheese Blu 61 in a 2.5 kg wheel is excellent to enjoy at the end of a meal for its uniqueness.
Ideal with dessert wines made from white grapes, among which Recioto di Soave DOCG. We recommend using Blu 61 for a special recipe: Asparagus and Blu 61 Risotto.

Tasting

Perfectly balanced in flavor and structure, rather sweet though blue-veined.
The vinous notes from the presence of pomace, never intrusive, harmonize beautifully with the milky scents and the blue veining.

Tasting notes

Perfettamente equilibrato nel sapore e nella struttura, piuttosto dolce sebbene erborinato.
Le note vinose dovute alla presenza delle vinacce, mai invasive, si sposano mirabilmente con i sentori di latte e con l’erborinatura.