Blu 61 cheese is an exceptional blue cheese made from award-winning cow's milk, created by aging in Raboso passito wine and red blueberries. Its paste is creamy, with a widespread presence of blue veins due to the blueing process. It is characterized by its elegance and harmony: an intense, strong taste, balanced by the wine-like, typically sweet scent of Raboso passito. The awards won by Blu 61 include the Gold Medal in the "blue cheeses" 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 event "Cheese" in Bra with a diploma of excellence at the "Infiniti Blu" competition held in Gorgonzola.
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Blu 61 cheese is an exceptional blue cheese made from award-winning cow's milk, created by aging in Raboso passito wine and red blueberries. Its paste is creamy, with a widespread presence of blue veins due to the blueing process. It is characterized by its elegance and harmony: an intense, strong taste, balanced by the wine-like, typically sweet scent of Raboso passito. The awards won by Blu 61 include the Gold Medal in the "blue cheeses" 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 event "Cheese" in Bra with a diploma of excellence at the "Infiniti Blu" competition held in Gorgonzola.
