Blu’61

Blu’61 is an Italian blue-veined cheese from the Veneto region, made by the Carpenedo family from full-fat pasteurized cow’s milk. Antonio developed it together with his two sons as a tribute to the year he got married and to cheese in general. The family specialized in so-called formaggi Ubriaco, or “drunken cheeses,” and you can taste that tradition here: during aging, Blu’61 is treated with Passito and, after sixty days, finished with cranberries soaked in Passito.

The paste is fairly moist and soft, and that softness increases as the cheese continues to ripen, giving it an almost dessert-cheese quality. The flavor is lightly spicy, but above all sweet and intensely fruity, with notes of cherry. The crunchy cranberries on top add a delightful sensation in the mouth. Cut yourself a generous slice and let it come to room temperature, that’s when the creaminess really shines.