BerghemBlu

BerghemBlu, an exclusive creation of our dairy, is the result of our master maturers’ skill in reviving the flavours and aromas of the first great Italian blue cheeses, now largely forgotten. This cheese is characterised by an intense yet balanced flavour, without spiciness. Its compact, rough rind encloses a paste that melts in the mouth, with a moderate presence of bluish veining. BerghemBlu represents the peak of our cheesemaking tradition, a unique tasting experience guaranteed by the quality of the raw material and the passion of those who transform it.

BerghemBlu

Flavour

Intense but not spicy.

Aging

About 80 days.

Rind

Compact, rough, pinkish, inedible.

Paste

Straw-coloured, melting on the palate, with moderately distributed blue veining.

For 100g of product

Energy

1315 kJ / 317 Kcal

Fats

26 g

of which saturated fatty acids

17,5 g

Carbohydrates

1,1 g

of which sugars

1,1 g

Proteins

19,6 g

Salt

1,8 g

Ingredients

Pasteurised cow's milk, salt, rennet.

Production Period

All year round

Production Area

Bergamo and its province (exclusive production by Arrigoni).

Food pairing

Excellent as a table cheese, BerghemBlu can be enjoyed on a slice of bread or used to prepare tasty appetisers and delightful aperitifs, paired with fruit and vegetable preserves, citrus marmalades, dried fruit or honey. It’s also an ideal ingredient for pasta dishes, adding a unique flavour, or for creating delicious sauces to enrich both elaborate main courses and simple snacks.

Wine pairing

It pairs perfectly with red wines (Barolo, Barbaresco, Amarone della Valpolicella), but it’s also excellent with an aromatic, full-flavoured white wine such as Gewurztraminer.

Deepening

BerghemBlu is an ancient blue cheese that recalls our history, our traditions, and our values. Its strong character, tenacity, and uniqueness led us to dedicate it to Bergamo, as we Bergamaschi identify with these qualities that have accompanied Arrigoni Battista for over a century of history. BerghemBlu is made with excellent cow’s milk from farms located no more than 30 kilometresfrom our dairy, expertly processed by our cheesemakers and maturers. The result is a product with evocative tastes and aromas, typical of traditional blue cheeses.