Cow’s blue

Cow’s Blue is a cheese of the family of herborinates produced solely from Piedmont’s milk. The cheese is made from the rennet coagulation of the milk, adding different types of fermentation of the Penicillium strain during processing. A long period of natural acidification is required to obtain its right pasty, semi-soft texture. The salting by hand and careful punching of the cheeses during the maturing period give the cheese its characteristic green veining and its particularly savoury taste. No yeasts are added at the processing stage.