The product
Nero Fume'
Blue cheese, smoked and flavored with black tea
Code:
30794
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Blue cheese produced with pasteurized cow's milk, smoked and flavored with black tea |
|---|---|
| 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 60 days |
| Curiosity | The story of Latteria Moro began in 1930 in Oderzo, when Luigi Moro, Sergio's grandfather, started to collect milk from the stables of the area to sell it to the families of the village. At the beginning of the 80's the current owner Sergio Moro, decided to rediscover the traditional local techniques of cheese maturing and affinage, used by farmers and shepherds to conserve, mature and season cheeses. The traditions rediscovered by Sergio give us the possibility to taste cheeses with flavours, smells and colors that went lost over the years. |
| Our selection | Sergio had the idea to create an affiné cheese with tea after he attended the seminar 'Tea and Cheeses' that we organised in Sapori 2014, with Martin and Betty from Fromagerie L'Amuse |
| 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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