Description:
Blue Cheese
Milk: sheep’s milk. We produce Guttus using only the sheep’s milk that you can find from November to May
Ripening: 4 months
Size: 2,6 kg
Features:
The curd must dry very well and slowly so as to obtain the right consistence of the paste, where the blue molds have to develop during the following aging period.
In the first month the blue mold reaches its best development. In the following 3 months the cheese matures, giving rise to its characteristic aromas.
Tasting:
It is a strong aromatic cheese, well balanced between the sweetness of sheep’s milk, and the spicy notes of the blue molds.
Its taste rests long in the mouth.
Suggestions:
Because of its strength and intensity we suggest to match it with a sweet wine like Vin Santo.
Considerations:
This cheese has not rival products on the market. It’s working process is the result of a research of Parrina’s technicians