Blu 61 is an exceptional blue-veined cow's milk cheese, multi-award-winning and made by aging in Raboso passito wine and cranberries. The cheese paste is creamy, with a widespread presence of blue veins due to the blue-veining. It is certainly a work of art for its elegance and harmony: an intense, bold flavor, balanced by the winey, typically sweet note of the Raboso passito. So many awards won! Listing them all would be almost impossible, but we tell you about one of the first prizes won by Blu 61: the Gold Medal in the "blue-veined" category at the Alma di Caseus 2012 competition, organized by the International School of Italian Cuisine led by Gualtiero Marchesi. Then, in 2013, it was awarded by Slow Food and Onaf at the international "Cheese" event in Bra with an excellence diploma at the "Infiniti Blu" competition held in Gorgonzola. From that point on, Blu 61 has always stood out, collecting accolades that also show how the product's quality has always remained unchanged.
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Blu 61 is an exceptional blue-veined cow's milk cheese, multi-award-winning and made by aging in Raboso passito wine and cranberries. The cheese paste is creamy, with a widespread presence of blue veins due to the blue-veining. It is certainly a work of art for its elegance and harmony: an intense, bold flavor, balanced by the winey, typically sweet note of the Raboso passito. So many awards won! Listing them all would be almost impossible, but we tell you about one of the first prizes won by Blu 61: the Gold Medal in the "blue-veined" category at the Alma di Caseus 2012 competition, organized by the International School of Italian Cuisine led by Gualtiero Marchesi. Then, in 2013, it was awarded by Slow Food and Onaf at the international "Cheese" event in Bra with an excellence diploma at the "Infiniti Blu" competition held in Gorgonzola. From that point on, Blu 61 has always stood out, collecting accolades that also show how the product's quality has always remained unchanged.
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