Blue like its veining, blue like the packaging it is wrapped in, blue like only the traditional blue-veined mountain cheese can be, and… as delicate as only Fattorie Fiandino unique style can make it. This short- aged raw milk cheese, in which noble molds are added to curds, develops features that make it different from the many others. Its essential characteristics shall be intensi ed, especially in a pumpkin crème brulè, together with topinambur, celery rape and even more with ash-baked pumpkin served with fresh aromatic herbs. It is neither salty nor sweet, and its delicacy is a very unusual feature for a blue-veined cheese. This is what makes “Lou Blau” a perfect ingredient for the art of ice-cream makers, Alessandro Racca proposes us a version of exceptional quality combining it with daikon and semi-candied celery.