Bluetunt blue cheese

Blutunt is a blue cheese from Bergamo , produced with pasteurized Bergamo cow's milk, salt and rennet. Blutunt is a natural blue cheese, produced exclusively with milk from farms located in the Bergamo area. Raw cheese with washed rind because it has been subjected to saline sponging to aid maturation, suspended after the molds have been pierced.

The processing still takes place by combining two curds produced at different times, therefore a cold one and a hot one, this allows the molds and yeasts naturally present in the processing and maturing environments to settle inside the cheese. After about 30 days. During maturation, the molds are pierced with needles to encourage the development of the natural molds that give this cheese its appearance and above all its characteristic flavour.

On the palate you can feel the two pastas, one more wrinkled and one more melting, the flavor is slightly acidic, persistent, with a strong aftertaste of undergrowth, accentuated in the more mature forms, where the pasta is also darker and creamier with more evident marbling , persistence is long.