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It's not just France. When we talk about blue cheese, Italy also produces some of the world's finest examples of cheeses tinged with different shades of blue and green.
Some are very well known, as is the case with gorgonzola, which continues to win international awards for quality. Other Italian blue cheeses are gems that fly under the radar and are rarely known outside of the regions where they are produced. Such is the case with blu di Morozzo.
What is BLU DI MOROZZO?
Blu di Morozzo is a raw cow's milk cheese produced by artisans in the town of Morozzo, located in the province of Cuneo (in the region of Piedmont).
The cheese is sold in small rounds whose rind is covered with ash, which serves to accelerate the formation of mold. It has a veined paste tinged with pale blue mold (Penicillium roqueforti).
The texture is soft and creamy while the flavour is sweet.
What To Pair With BLU DI MOROZZO
Blu di Morozzo is great with jellies and sweet wines, which are known to enhance the 'moldiness' of the cheese. It is also delicious when spread on hearty breads containing dried fruit (such as a rye with nuts.)
If you want to keep it simple, go for cheese served with some grapes or sliced figs.
You can try replacing Blu di Morozzo for gorgonzola in these two recipes: avocados stuffed with gorgonzola and walnuts and eggplant, gorgonzola and thyme lasagna.
OTHER PRODUCTS OF THE PIEDMONT REGION
Piedmont, Italy's most northwestern region, is famous for another typical product, the Morozzo capon. The meat of the bird – which is bred in the best possible conditions for animal welfare – has a soft and delicate flavour, perfect for pies and fillings. And ... it's also great with Blu di Morozzo.
