Erborinatura: The word derives from “erborent”, a term from the dialect of Alessandria, meaning parlsey. It indicates the formation, during a cheese’s maturing phase, of green or blue streaks and blotches caused by the development of Penicillium moulds, which characterise the paste of such cheeses as Gorgonzola and Moncenisio.

CreativeMinds WordPress Plugin Super Tooltip Glossary