Newer blue cheese made from pasteurized cow milk and vegetarian rennet
Developed as a milder alternative to Gorgonzola. Directly transliterated to sweet milk
Ivory-colored, smooth and creamy interior with a thin, brownish natural rind that is streaked through to the edges with blue mold veins
Fat content: 50 % fat, dry weight
Taste: full-bodied creamy, sweet, with a discreet hint of blue mold
Ripening time: 3 months
