This raw goat's milk cheese is made in Bergamo by Valentina Cano, an adventurous cheesemaker who went to great lengths to learn the craft of traditional cheesemaking techniques. Studying both in France and Italy, she mastered the art form and dedicated her dairy - LaViaLattea to producing only raw milk cheeses. Blu Bagnoli, a raw goat’s milk blue is aged under a thick crust of cherries that have been macerated in sweet port wine. As port is already a natural pairing for blue cheese, the robust paste is tempered and elevated by the deep, fruity flavors and aromas on the rind.
