Pecora Blue

The Blu di Pecora is a cheese of the family of herborinates which, in our dairy, is made exclusively 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 drilling of the cheeses during the maturing period give the cheese its characteristic blue/green vein and its particularly savoury, not strong or pungent, but pleasant and wrapping taste.