Capra Blu is the intense "bleu": made from pasteurized goat's milk and aged with the inoculation of noble molds Penicillium Roqueforti. At the end of its maturation, its compact paste blossoms, revealing its bold and pleasantly spicy flavor. It is also ideal for cooking.

The rind has a gray-brown structure and appearance, but it is not edible. The internal structure is uniform, white in color, with abundant mold development. The texture is compact and firm, and the taste is spicy and bold. Capra Blu matures in cool and humid environments on white fir shelves for 60 days.