Blu di Capra from Casara is made with high-quality milk from goats in Lessinia. A goat cheese which, to become blue-veined, has Penicillium Roqueforti mycelium added that will cause the typical blueing phenomenon. The cheese is aged for about 60-90 days during which the mass becomes creamy and pleasantly sweet and tart, with a nice aroma.
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Blu di Capra from Casara is made with high-quality milk from goats in Lessinia. A goat cheese which, to become blue-veined, has Penicillium Roqueforti mycelium added that will cause the typical blueing phenomenon. The cheese is aged for about 60-90 days during which the mass becomes creamy and pleasantly sweet and tart, with a nice aroma.
