Fiorin Blu

Name: Fiorin Blu
Brand: ilfiorinoshop
SKU: 6050
Price: 18.9 EUR
Availability: OutOfStock

€18,90

Save 0

Sold out

Tax included.

Fiorin Blu is a blue cheese of the highest quality, obtained from the prized milk of the Maremma pastures and enriched with Penicillium roqueforti. The natural rind, free of preservatives, presents elegant traces of white and gray mold. The texture is soft and well distributed, with a soluble and tender marbling. It gives those who taste it an intense and balanced flavour, accompanied by a strong vegetal aroma.

Weight: 0.4 Kg

0.4 Kg

0.8 Kg

3.5 Kg

Product variants

Quantity

Expected Delivery Nov 28 - Dec 02
Free Shipping on orders over 59,90€

Shipping quality

To ensure maximum freshness of our cheese, we use an ice bag with gel ice and vacuum-pack the product to avoid contamination.

Additional information

Product details

Description: High quality blue sheep's cheese.

Appearance: Whole form of approximately 3.5 kg.

Taste: This cheese is striking for its balance of flavours, with a spicy touch given by the marbling.

Seasoning: Subjected to careful maturation to develop complex aromas and a perfect consistency.

Fun Fact: It is reminiscent of French Roquefort, but with a more delicate vegetating which gives this cheese a softer and more refined flavour.

Pairings

For those who prefer complex and intense cheeses, Fiorin Blu is an excellent choice. This cheese pairs perfectly with full-bodied red wines if enjoyed as an appetizer. For a meal, we recommend pairing it with sweet and fortified wines, such as Passiti. Alternatively, it can be enjoyed in the company of light Trappist and abbey beers.

In the Kitchen

Meditation cheese, ideal to be enjoyed alone or as a refined component of an aperitif or starter, perhaps on an assorted platter with cheeses and cured meats. It pairs beautifully with dried fruit such as walnuts, almonds and pistachios, as well as autumn fruit such as figs, apples, grapes and pears. For a touch of sweetness, it can be enhanced with the addition of acacia honey and pear jam.

Awards

International Cheese Awards

2023 - London (England) - Gold Medal

2022 - Nantwich (England) - Silver Medal

Preservation and Tasting

We recommend opening the cheeses from the vacuum and keeping them at room temperature for at least an hour before tasting to warm them up and allow them to breathe. The ideal temperature for tasting fresh cheeses should be around 15°, rising gradually as they ripen to 20° for reserves. The ideal portion size of a cheese is about 30 grams and should also include the rind. If stored correctly, the rind of our mature cheeses is edible, just scrape it with a knife and then dab it with vinegar, and once dry it can be tasted.

Once opened, we recommend keeping them in the refrigerator at a temperature between 2 and 7 degrees, possibly in a cheese box, otherwise they can be kept in an airtight container or in a plastic food bag.

If a cheese forms mould in the fridge, it means that it is natural, because it is normal for it to develop mould during its ripening/seasoning process, examples are Gorgonzola and Roquefort (blue mould), Brie (white mould) where the presence of mould is a major characteristic. This does not mean that it cannot be eaten, it simply has to be cleaned. In seasoned pecorino the mould can be removed from the rind by wiping it with a dry rough sponge, after cleaning the rind it should be allowed to dry and then put back into the clean container in the fridge, if it is in the slice just remove a few millimetres before eating it.

If the pecorino is fresh just remove the mould by rinsing it in warm water and vinegar, let it dry well and then put it back in the fridge. In the slice as for seasoned, just remove a couple of millimetres before eating it.