The product
Nero Fume'
Smoked blue cheese refined with a Chinese black tea and smoked
Code:
30794
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Blue cheese made from pasteurised cow's milk, flavoured with Lapsang Souchong black tea and smoked over cedar wood |
|---|---|
| Appearance | The paste is white in colour with grey-blue streaks; the rind is thin and covered with Lapsang Souchong black tea |
| Taste | The mild spiciness of the cheese pairs perfectly with the floral and woody notes of the tea. The smoky notes stand out and are balanced with those of cellar and mould. Lapsang Souchong tea gives it a particular roundness and elegance |
| Maturing | At least 60 days |
| Curiosity | Lapsang Souchong black tea is characterised by smoky and woody notes due to its processing: the tea leaves are laid on bundles of resinous pine wood |
| Our selection | Sergio had the original idea of trying to refine cheese with tea after a tasting experience during the Tea and Cheese Pairing workshop we organised at Sapori 2014 together with Martin and Betty from Fromagerie L'Amuse |
| Suggestions | An excellent cheese for meditation, to be enjoyed on its own. Also try it on a platter with other refined cheeses for an interesting sensory experience |
| Weight | 2 kg approx |
|---|---|
| Packaging | Vacuum packed |
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
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