Its origins lie in the high Val di Susa on the French border and there is another, alpine pasture version produced in very small numbers. The French influence is revealed in the name ‘blue’ which recalls the ‘bleu’ from the other side of the Alps. The same area produces another rare alpine pasture blue cheese called Murianengo.

Perfect with full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit mustard, red onion preserve. Rye bread, polenta.