Torino – blue cheese


Long matured, semi – soft blue cheese

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Long matured, semi – soft blue cheese (from Penicilinum Roqueforti), made from acidified whole cow`s milk.

Pale yellow color. The interior part is more compact and creamy. It shows the blue veins characteristics of this cheese with a sweet initial flavour sharpened by the aftertaste of the Penicillinum Roqueforti.

The cheese is matured in underground cellars, on white pine shelves, for 60 days

Weight N/A

Milk, salt, animal rennet, Penicillinum Roqueforti


In the fridge from +0° to +4° or it can be stored in cool and humid place.

Consumption Directions

Room temperature. Inedible rind. Eat after removing rind


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