Blu di Nicoletta is a blue cheese from Aosta Valley, made from cow's milk and cream, with an exceptionally soft and mild style. It is distinguished by its velvety texture and full, creamy rich flavor, subtly seasoned by the blue mold.

The cheese is aged for at least 40 days, and its affinage is carried out in Nicoletta's aging cellars in Donnas, Aosta Valley. The addition of cream to the recipe originally stemmed from a practical idea to utilize excess cream at the dairy — fortunately, as the result is dangerously spoonable.

The texture is extremely velvety and marbled, the flavor soft, creamy, and subtly peppery. Try it in risotto, on top of a steak, or with good sourdough bread; it pairs well with an aromatic white wine, such as Gewürztraminer, or a soft dark beer.