Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Guttus - Organic Blue Cheese aged 4+ months 100% Sheep Milk

Gourmet Food

We pride ourselves on selling the greatest delicacies from all around the world. 

Guttus - Organic Blue Cheese aged 4+ months 100% Sheep Milk

guttus.PNG
guttus.PNG

Guttus - Organic Blue Cheese aged 4+ months 100% Sheep Milk

28.50

GUTTUS – BLUE CHEESE
PROCESSING CHARACTERISTICS
The processing is the result of long and complex craftsmanship and great experience on the part of the cheese makers. The curd must dry very well and slowly so it gets the right consistency and the subsequent development of Penicillium roquefort mold.
Then it is refrigerated for about 10 days at 10° C: the blue mold begins to develop on the surface. Then, holes are drilled in the cheese to facilitate the internal mold growth and the cheese remains at 10° C for further 20 days. Then it’s wrapped with a special paper and maintained at 4° C for at least further 3 months to allow the maturation of the cheese and the characteristic aromas.
VISUAL INSPECTION: Free of crust, superficial mold; the cut dough is compact, white, and has blue speckles. The result of noble mold, Penicillium roquefort, which is added to milk is a patchy pattern.
OLFACTORY: The smell is intense, with a hint of mold.
TASTE: The flavor is strong and distinct, very well balanced between the sweetness typical of sheep's milk and piquant blue mold; perceptions in the mouth are rich and intense; persistent aftertaste. In the mouth it leaves a feeling of perfect harmony between the flavor profiles of sheep milk and the mold.
MATCHING
It’s recommended to combine the Parrina Vin Santo D.O.C Capalbio.
OPTIMAL CONSERVATION
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.
MILK:
100% Sheep milk
TIPOLOGY:
Blue cheese
CERTIFICATE OF QUALITY:
Organic
AGEING:
not less than 4 month
WEIGHT:
2,6 kg
DIMENSION:
22 x 8 cm, round shape
PRODUCTION:
From January to May

 

Quantity:
Add To Cart