Blu del Moncenisio *Third of a Pound*

Blu del Moncenisio, Third of a Pound

Delight in the unique flavors of Blu del Moncenisio. A Piedmontese blue from a village in the Province of Turin, near the Moncenisio Pass in Val di Susa, close to the French border.

Why you'll love it

• Val di Susa — made in the area around the Moncenisio Pass, in the Italian Alps west of Turin.
• About four months — aged for roughly four months, long enough to firm the paste without drying it out.
• Dense and moist — a blue with weight to it, damp rather than crumbly, so it spreads a little as you cut.
• Spicy finish — the flavor builds to a warm, peppery finish that stays on the palate.
• Guffanti selection — selected by Luigi Guffanti, the Italian affineur whose name on a blue is usually a good sign.

How to enjoy The house calls it a dessert cheese, and it is right: serve it with Muscat or Sauternes, or with a spoonful of spicy chutney. It also holds its own on a board with honey and pears.

A northern Italian blue with heat in the finish, for the part of the board where the blues live.