Blu del Moncenisio
- Pasteurized
- Animal Rennet
- Age: 4-6 Months
- Cow Milk
- by Guffanti
- Italy
- ApproachableAdventurous
- SoftHard
Originating in the mountains of Piedmont, Italy, near the French border, Blu del Moncenisio is the delicious result of cross-cultural exchange. This cylindrical blue has more in common with French Fourme d’Ambert than Northern Italian Gorgonzola. With a natural rind and dense, fudgy interior, it has a salty edge, subtle notes of cacao, and moderate piquancy. This is a blue that can stand up to strong pairings, like PRiMO Apricot Urfa Mostarda and Hungry Bird Eats Rye & Sea Salt Nordic Crisps.
“I love a flavor-packed blue, but not when the piquancy overpowers. Here, the blue bite is balanced with sea salt, sweet cream, and a bit of chocolate. I’ve added it to dip but also served it as a dessert with mango chutney.”
- Blu del Moncenisio originated in the Susa Valley, one of the longest valleys in the Italian Alps and one that’s about 30 miles from the French border.
- That explains the influence of French cheesemaking on this wheel—its cylindrical shape and natural rind evoke the classic French blue Fourme d’Ambert.
- It’s made year-round in small batches using milk from local herds of cows.
- In the winter, the cows reside in the valley pastures. During the summer, the cows are moved to higher Alpine meadows to graze on a unique variety of grasses, herbs, and flowers—a process known as transhumance.
- Each cylindrical wheel of Blu del Moncenisio is formed from unpressed curds, which means it retains a high moisture level, resulting in a fudgy, rich texture.
- The distinctive blue marbling comes from the addition of a mold called penicillium—the veins develop after the cheese is pierced, allowing air inside.
- The flavor of Blu del Moncenisio changes as the cheese ages: younger wheels will have more notes of fresh cream and butter while older wheels will develop a stronger peppery bite.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil.
