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
| Description | Blue cheese produced adding cream to the whole milk to give an extra creamy texture and a sweet taste |
|---|---|
| Appearance | The grey blue veins are marked and well distributed |
| Taste | Mild, with and extra creamy texture, very rich; the blue veins give a spicy 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 |
| Our selection | A cheese whose creaminess and sweetness, well balanced by the marbling, is really difficult to resist |
| Suggestions | We suggest to melt it on a fillet or use it to finish a risotto with cavolo nero |
| Ingredients | Cow MILK, CREAM, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | 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. Sell fractionated. |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 1503 kJ / 362 kcal Fat: 30 g of which saturates: 19 g Carbohydrate: 0,1 g of which sugars: 0 g Protein: 23 g Salt: 1,3 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 there is Fontina Dop cheese, the most famous dairy product of Aosta Valley.
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