Blu di Capra from Casara is made with fine milk from goats of Lessinia. To become blue-veined, Penicillium Roqueforti mycelium is added, which produces the typical blueing effect. The cheese is aged for about 60-90 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 produces the typical blueing effect. The cheese is aged for about 60-90 days during which the mass becomes creamy and pleasantly sweet and tangy, with a nice aroma.
