Blue-veining is a cheese processing technique that allows the development of mould in the cheese paste with the consequent appearance of characteristic blue-green streaks and patches. The cheeses that undergo this process are called blue-veined cheeses. The etymology of the term refers to "erborin", parsley in Milanese dialect, because it is like seeing parsley leaves inside the paste. They are delicious cheeses to be tasted alone, even better when aged with raisin wines, spirits, liqueurs and cocktails. We love to have our blue cheeses tasted in exclusive moments to enhance the intense tastes contained in our products.

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