Produced in the upper Langa area of Asti; it’s a blue cheese made from sheep's and goat's milk, with a buttery paste, rich in blue veins and fine holes. In the mouth it is intense, fat, balanced.
Served on a mixed platter of cold cuts, they are an excellent appetizer; sautéed with balsamic vinegar, they are a delicate side dish for meat. Exceptional combination with the cheese cart; excellent dessert alone or with ice cream.
