The Nicoletta cheese factory was founded in 1988 by Nicoletta Coda Zabetta after moving to the Aosta Valley with her husband, Paolo Peraldo. Their son, Giacomo, is also now part of the team. They are located in Donnas - a small, medieval village amidst the mountains of the lower part of the Aosta region. The warm, temperate climate and the abundant flora and natural aromas of the mountains make it an ideal place to make great-tasting and nutrient-rich cheese.

Bleu di Nicoletta is a double cream blue cheese produced by adding cream to whole milk. The pâte is ivory white in colour with marked blue veins and the texture is extra creamy. For a blue cheese it is mild, sweet and very rich, while the blue veins give it a slight piquant note.

Ingredients : Milk (cow's), Salt, Traditional rennet. Pasteurised.

Allergens : Milk