Blu 61 is an exceptional, multi-award-winning blue-veined cheese made from cow's milk, created by aging in Raboso passito wine and cranberries. Its paste is creamy, with a widespread presence of blue veins due to the blue-veining. It is distinctive for its elegance and harmony: an intense, bold flavor, balanced by the winey, typically sweet note of the Raboso passito. Blu 61 won 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. 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.
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Blu 61 is an exceptional, multi-award-winning blue-veined cheese made from cow's milk, created by aging in Raboso passito wine and cranberries. Its paste is creamy, with a widespread presence of blue veins due to the blue-veining. It is distinctive for its elegance and harmony: an intense, bold flavor, balanced by the winey, typically sweet note of the Raboso passito. Blu 61 won 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. 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.
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