This is one show stopping blue! The cheesemaker, Sergio Moro pierces the young cow's milk cheese, places it in barrels, and then bathes it in Fior d'Arancio DOCG (a sweet wine produced with Moscato grapes grown in volcanic soil) for about 30 days. It is then left to finish aging on wooden planks where it develops aromas of stone fruit, honey and orange blossom. Remarkable!