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Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
After more than two decades at Felidia, Fortunato Nicotra ponders what’s next.
A pairing for those who are most daring.
Reminiscent of Roquefort, Ewe’s Blue has a rich fruity aroma, and is bursting with piquant blue flavor.