Blue cheese  with pasteurized goat's milk from the Cuneo area. To the touch yes   very crumbly, with blue streaks caused by marbling. The strong taste of goat's milk, through a long aging in the  cellars of the dairy, mixes with the flavor generated by the mold that develops inside the cheese. At the end of maturation, the Parbleau acquires a strong and intense flavor, ideal for the end of a meal but very versatile in the kitchen
 INGREDIENTS: goat's milk, salt, rennet, lactic ferments.
 SEASONING: at least 60 days.