BON BLEU DI PECORA

  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley.

    The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers.

    Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier.

    Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey.

    Salting is carried out by hand.
    Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.

  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley. The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers. Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier. Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey. Salting is carried out by hand. Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.

13.5027.00

BON BLEU DI PECORA

  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley. The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers. Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier. Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey. Salting is carried out by hand. Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.

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  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley.

    The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers.

    Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier.

    Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey.

    Salting is carried out by hand.
    Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.

13.5027.00

  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley. The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers. Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier. Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey. Salting is carried out by hand. Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.

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  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley. The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers. Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier. Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey. Salting is carried out by hand. Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.
  • A unique cheese, produced at high altitude in the pastures of the Aosta Valley. The sheep graze at an altitude of between 2000 and 3000 metres above sea level and feed on fresh grass and mountain flowers. Processing takes place in the Metsan alpine pasture at the foot of the Monte Rosa glacier. Pure raw sheep’s milk is heated to 36 °C, ferment added and penicillium grafted to form the rennet-type curd. The latter is then broken into squares and placed in a mould for draining the whey. Salting is carried out by hand. Spring water envelops this unique cheese in the maturing caves throughout the year. The bleu di pecora has a greyish-coloured rind, the cheese has holes, and the flavour is complex and pleasant. Excellent to finish off a meal paired with a dessert wine instead of a pudding.

Alcuni nostri vini correlati