It is a rich and firm cheese and can be eaten fresh and young, up to 2 or 3 months, with a sweet flavour; as it ages, it becomes more 'piccante'.
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The cheese boasts a creamy, moist texture with a slightly crumbly paste, and its rich, tangy flavour is complemented by the earthy and salty notes of Penicillium roqueforti blue veins. Known for...
Why not use this cheese on your pizza? Add that extra burst of tomato & basil on-top of your sauce, as well creating the cheesiest pizza! If you’d prefer to incorporate the cheese into your...