Blue Cheese
Cheese obtained by coagulation of milk with rennet or other suitable coagulating enzymes, supplemented or not by the action of specific lactic bacteria through a process of elaboration using specific fungi (Penicillium roquefortii) supplemented or not by the action of fungi and subsidiaries yeast responsible for granting the distinctive product characteristics during the elaboration and maturation.
Label of presentation
Technical and nutritional information.
