Description
Characteristics: Made with cow's milk, semi-soft, pasty consistency, with characteristic green or blue-green veins.
Taste: One of the mildest in our family of blue cheeses. Medium intensity, ideal for those who want a slightly more intense flavour than bleu de grotto.
Texture: Very smooth and creamy, with a semi-soft paste. It has a rough, irregular rind, and inside we can see the vertical veining produced by the Penicillium Roqueforti fungus.
Region: Totoras, Santa Fe.
Maturation: A minimum of 60 days, reaching 90 days, between 4° and 8 °C, in our cellar.
Pairing: French style, with sweet white wines, late harvest or botrytized.
Cutting: Cut into slices with a wire knife, can also be shelled.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Wrapped in SANTI silicone paper to preserve moisture, in our special reusable container with zipper closure.
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