Blu di Capra by Casara is made with fine milk from Lessinia goats. A goat cheese to which, in order to become blue-veined, Penicillium Roqueforti mycelium is added, which will produce the typical blue-veining phenomenon. The cheese is aged for about 90 days, during which the mass becomes creamy and pleasantly sweet and tangy, with a lovely aroma.
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Blu di Capra by Casara is made with fine milk from Lessinia goats. A goat cheese to which, in order to become blue-veined, Penicillium Roqueforti mycelium is added, which will produce the typical blue-veining phenomenon. The cheese is aged for about 90 days, during which the mass becomes creamy and pleasantly sweet and tangy, with a lovely aroma.
