Ciresa, Lombardy , Italy 

Pasteurised cows milk, animal rennet

Aged minimum 50 days aged. AIRFREIGHTED

This delicious buttery blue has a long history being made in the area outside of Milan since the 12th century. With a soft paste you will find that gentle sweetness lingers as it melts and releases a fruity tang coating all parts of your mouth.

Perfectly matched with a local Fresh honeycomb and a sourdough or rye bread. In cooking this cheese is extremely versatile and goes a long way melted in creamy sauces, a blob on top of a burger, or a spoon tossed through gnocchi fresh off the boil.