Aged blue cheese, with a soft texture.
The remarkable marbling of Blu di Langa, capable of uniformly permeating both the rind and the tender dough, is obtained by drilling some holes to allow the development of molds through the passage of oxygen inside the cheese.
This delicate balance, made possible by the dairyman's craftmanship, gives rise to a surprising contrast between the sweetness and softness of the dough and the decisive roughness of the marbling, dominated by hints of mushrooms and undergrowth.