Blu di Lodi is a typical blue cheese produced in the municipality of Lodi. Its production method is the same as that used to create natural Gorgonzola. Its uniqueness lies in its spiciness and its decidedly intense, soft, and blended flavor. Rugged rind, fatty paste with molds giving it evident blue and green streaks. The great tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type, which encompasses the territory of lower Lodi. The production technique is the same as that of Gorgonzola, but with a different consistency of a fattier paste and a more intense blueing.
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Blu di Lodi is a typical blue cheese produced in the municipality of Lodi. Its production method is the same as that used to create natural Gorgonzola. Its uniqueness lies in its spiciness and its decidedly intense, soft, and blended flavor. Rugged rind, fatty paste with molds giving it evident blue and green streaks. The great tradition of blue cheeses in Lombardy culminates in this particularly rare and localized type, which encompasses the territory of lower Lodi. The production technique is the same as that of Gorgonzola, but with a different consistency of a fattier paste and a more intense blueing.
