100% Cow milk
Medium seasoned with mould
CERTIFICATE OF QUALITY:
Minimum 40 days
17,5 x 9,5 cm - round shape
All year long
The cheese Puja, whose name has Etruscan origin and means "wife" has a slow and complex process. After being pasteurized, are inserted in the cow milk ferments, rennet and the noble blue mould called Penicillium roqueforti: the curd is broken into cubes of 1 x 1 cm. The cheese is then maintained in the cell at 10°C where the first blue mould develops on the surface, is then perforated to allow the growth of mould even inside. The curd must dry very well and slowly so it can reach the right consistency and obtain the subsequent development of blue mould.
Rather irregular cylindrical shape with substantial crust, wrinkled and gray, with blue speckles.
The smell is very intense, with a bouquet very special for nose.
The flavor is salty and distinct, a little sweet at the end; perceptions in the mouth are rich and intense; very persistent aftertaste.
Goes well with the white wine Parrina Vermentino D.O.C. It is excellent for flavoring sauces: cooking, in fact, enhances the pleasant aroma.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.Download PDF