Blu di Capra from Casara is made with fine milk from goats of Lessinia. To become blue-veined, Penicillium Roqueforti mycelium is added, which will create the typical blue veining. The cheese is aged for about 90 days during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aroma.
Costs of £46.70, free from £290.00
Blu di Capra from Casara is made with fine milk from goats of Lessinia. To become blue-veined, Penicillium Roqueforti mycelium is added, which will create the typical blue veining. The cheese is aged for about 90 days during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aroma.
