The product
Birba Blu
Semi-hard blue cheese aged with handcrafted beer
Code:
31279
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Semi-hard blue cheese produced with pasteurized cow's milk and with selected moulds; it is aged for 2 months and refined with the handcrafted beer 'Margot' |
|---|---|
| Appearance | The rind is covered with malted wheat grains, the paste is semi hard, white in colour and with blue veins |
| Taste | Balanced, with notes of butter and beer; the marbling gives spiciness and notes of pear and banana |
| Maturing | At least 60 days |
| Curiosity | Everything starts from fresh milk collected daily from 22 small farms of the Biella area. The farms are selected by Caseificio Rosso for the traditional breeding style and and dedication to animals |
| Our selection | In Sordevolo, a small town in the Biella province, Rosa Pidello Rosso started the production, aging and trade of local cheeses in 1894. Today Enrico and Riccardo, fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the expression of a controlled supply chain that guarantees the quality and identity of the cheeses |
| Ingredients | Whole cow's MILK, salt, rennet, lactic ferments, selected molds. Refined with beer (contains GLUTEN) |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Wrapped with microperforated film |
| Storage Conditions (packaged products) | Store at a temperature between +4 and +8 ° C |
| Instructions for use | Inedible rind |
| Country of origin of the primary ingredient | EC |
| Nutrition Declaration | Energy: 1470 kJ / 350 kcal Fat: 30 g of which saturates: 19 g Carbohydrate: 0 g of which sugars: 0 g Protein: 20 g Salt: 2,9 g Typical value per 100 g |
The producer
Caseificio Rosso - Pollone (BI) - Piedmont
Why we chose them
In Sordevolo, a small town in the upper Elvo Valley in Piedmont, Rosa Pidello Rosso started the production, aging and trade in local cheeses in
1894. Rosa is succeeded by Gillio, who together with his son Pier Luigi continues the business. Today, after over 120 years of activity, Enrico and
Riccardo, sons of Pier Luigi and fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the
expression of a controlled supply chain that guarantees the quality and identity of the cheeses. Everything starts with milk fresh, collected every
day from about 22 small local farms selected by the dairy for their traditional farming and dedication to animals. To obtain a milk with specific
characteristics, the dairy works closely with the breeders on themes like the feeding of the cows and the selection of the breed, mostly the native
Pezzata Rossa d'Oropa breed. Finally, the meticulous care for each cheese and the great ability to manage the considerable variety of noble molds
that develop naturally in the seasoning cells, are the evidence of the dairy's centuries-old knowledge and the signature on each cheese.
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