The product

Bleu di Nicoletta - Blue cheese

Extra creamy blue cheese produced with whole milk and cream
Code:
31217
Country of origin:
Italy - Aosta Valley
Type of Milk:
 Cow's milk
Weight:
2,5 kg approx
Minimum order:
1/2
More Information
Raw material Blue cheese produced adding cream to the whole milk to give it an extra creamy texture and a sweet taste
Appearance The blue veins are marked and well distributed
Taste Mild, with and extra creamy texture, very rich; the blue veins give a piquant note to the tasting
Maturing At least 60 days
Curiosity It is produced by a single dairy; the idea to add the cream to the milk comes from the aim to reuse the cream, once the producer stopped the production of butter
Suggestions We suggest to melt it on a fillet
More Information
Ingredients MILK, ferments, salt, rennet
Allergens Milk and products thereof
Other allergens Eggs and products thereof
Weight 2,5 kg approx
Packaging Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +4 °C and +8 °C
Storage Conditions (packaged products) Keep refrigerated below +4 °C
Instructions for use Please remove crust before consumption
Paese di origine ingrediente principale Paesi UE
Nutrition Declaration Energy: 1503 kJ / 362 kcal
Fat: 30 g
of which saturates: 19 g
Carbohydrate: 0,1 g
of which sugars: <0.1 g
Protein: 23 g
Salt: 1,4 g
Typical value per 100 g
The producer

Nicoletta - Donnas (AO) - Valle d'Aosta

Why we chose them
Nicoletta is a family company that was founded in 1988, specializing in the selection and affinage of typical cheeses of the Aosta Valley. It is located in Donnas (Ao) a small, ancient medieval village in the middle of the mountains, in the lowest part of Aosta region. The Aosta Valley with its climate, the vitamin-rich milk, the protein content, the natural aromas, the mountain flowers, is the ideal place to produce fantastic cheeses. Additionally to all that, the 25 years experience of Nicoletta family, is enough to transform each cheese to a unique piece of art. "Working with many small dairies means that each cheese requires specific attentions: each batch of production requires a specific care, how to salt it, how to wash it, when to turn it. This is the art of maturing cheeses" - told us Paolo. Among the specialties matured by Nicoletta we are going to taste the Fontina Dop cheese, the most famous dairy product of Aosta Valley, comparing the winter and the summer production. And we are proud to present also Toma of Gressoney, a rare cheese produced only by five small dairies, part of the "Ark of Taste" Slow Food project.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.