Blu di Capra from Casara is made with fine milk from goats of Lessinia. A goat cheese to which, to become blue-veined, some Penicillium Roqueforti mycelium is added that will practice the typical blue-veining phenomenon. The cheese is aged for about 60-90 days, during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aromatic quality.
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Blu di Capra from Casara is made with fine milk from goats of Lessinia. A goat cheese to which, to become blue-veined, some Penicillium Roqueforti mycelium is added that will practice the typical blue-veining phenomenon. The cheese is aged for about 60-90 days, during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aromatic quality.
