Giuseppe

GIUSEPPE: a blue cheese like no other.The first thing that strikes you when cutting into a GIUSEPPE is, of course, its magnificent irregularblue-green marbling, crossed by dark blue veins. To achieve this result, a Penicillium culture is added to the milk during production. After moulding, the cheeses are pierced »with a knife”. It is this process that gives each cheese its highly distinctive veining… UNIQUE. On the outside, GIUSEPPE develops a surprising combination of blue and white moulds. Inside, the paste evolves throughout maturation: creamy and melting at first, it gradually becomes more structured. In terms of flavour, it is an expressive cheese with delicate mushroom notes, enhanced by spicy and slightly piquant nuances.