Bagnod | Bleu di Pecora


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± 210,5g

A unique cheese, produced at high altitude in the pastures in the Aosta Valley.
The sheep graze at an altitude of between 2000 and 3000 meters above sea level and feed on fresh mountain grass and flowers.
The processing takes place in the Metsan pasture at the foot of the Monte Rosa glacier.
The pure raw sheep's milk is heated to 36 ° C, the ferment is added and the penicillium grafted forms the rennet-type curd. The latter is then broken into small squares and put into shape for the draining of the whey.
Salting is done by hand.
Spring water envelops this unique cheese in the aging caves throughout the year.
The sheep blou has a greyish crust, a peeled texture, a complex and pleasant flavor.
Excellent at the end of a meal paired with a raisin wine instead of dessert.