Dairy products capable of releasing an unmistakable taste, blue cheeses involve a particular processing technique in which the cheesemaker adds specific pure and selected cultures to the milk before curdling.
While it's true that the process of blue cheese was discovered only accidentally, over the years, this technique has been perfected, now involving the addition of specific pure and selected cultures to the milk before curdling.
This process allows the development of particular fungi of the Penicillium genus during the maturation of the cheese, giving the blue cheese its characteristic taste and a texture "patterned" with bluish-green mold. The typical coloring of this particular type of cheese has often led to its identification with terms like "green cheese" or "blue cheese."
Each geographical region has its own excellent productions, and while "blue cheese" generally translates to the famous "gorgonzola" in Lombardy, in Lazio, there are dairy products like Blue Erborinato that can conquer even the most discerning palates. "Crafted" by a small company located on Lake Bracciano, this dairy product is made from raw organic cow's milk, containing that typically sweet and delicately spiced taste derived from the skillful craftsmanship of master cheesemakers.
Passion, experience, and optimal temperatures for perfect maturation are the special ingredients that make this artisanal cheese an elite product that we at D.O.L. Di Origine Laziale have decided to promote and safeguard.
Indeed, it would be a shame to lose the important gastronomic heritage contained in the processing executed in full respect of tradition.