CÁNDIDO
AZUL
Afinamos cada CÁNDIDO como algo único. Elaboramos unidades muy limitadas para controlar la calidad.
Observamos sus necesidades individuales para obtener un queso azul muy suave y fundente. El pequeño moho penicillium roqueforti hace muy grande a Cándido.
Es extremadamente agradable en boca, equilibrado y con un amplio retrogusto.
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