New
The product
Nero fumè
180 g skin pack of blue cheese, smoked and flavored with black tea
Code:
30769
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
180 g
Minimum order:
1 box with 7 pieces
| Description | Blue cheese produced with pasteurized cow's milk, smoked and flavored with black tea Lapsang Souchong, in small portion in skin pack |
|---|---|
| Appearance | The rind is thin and brown due to the smoking, covered of black tea; the paste is white with grey-blue veinings |
| Taste | Sweet, with predominant smoked notes which are well balanced by hints of mould and cellar; the Lapsang Souchong tea gives roundedness and elegance |
| Maturing | at least 2 months |
| Curiosity | Sergio had the idea to create an affiné cheese with tea after he attended the seminar 'Tea and Cheeses' that we organised during our event Sapori 2014, with Martin and Betty from Fromagerie L'Amuse. Moreover, the packaging of the skin packs also serves as a sales display |
| Our selection | Moro offers these innovative products with packaging that respects the cheese and at the same time highlights its characteristics, in line with the growing importance of service in terms of packaging, sizes and formats |
| Ingredients | Cow's MILK, natural culture in MILK, salt, calf rennet, selected moulds. Crusted chestnut honey and Lapsang Sauchong tea (smoked black tea) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 180 g |
| Packaging | Packaged with skin thermoforming |
| Storage Conditions (packaged products) | Keep refrigerated from 0 °C to +4 °C |
| Instructions for use | Inedible crust |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1601 kJ / 386 kcal Fat: 30 g of which saturates: 24 g Carbohydrate: 2,9 g of which sugars: 2,4 g Protein: 26 g Salt: 2,4 g Typical value per 100 g |
The producer
Latteria Moro Sergio - Oderzo (TV) - Veneto
Why we chose them
The history of Latteria Moro begun in 1930 in Oderzo, when Luigi Moro, grandfather of Sergio, started collecting milk from the local stables area, to
sell it to the families.
In the first postwar period, the company specialised in cheese making and opened a dairy and a laboratory in Oderzo.
At the beginning of the 1980s, the current owner, Sergio Moro, decided to retrieve from the rural world the traditional maturing and refining
techniques of cheeses used by peasants and shepherds to preserve, age and season them.
Thanks to his research, Latteria Moro now refines the cheeses of the region in full respect of their typicity, adding flavoring ingredients externally,
such as tea or herbs, or internally, such as chocolate liquor or truffle, creating unique and sophisticated combinations of flavors.ibility to taste
cheeses with flavours, smells and colors that went lost over the years.
From the same producer
See also:
You might also be interested to the following products
