The product

Nero Fume' - Smoked Blue Cheese

Blue cheese, smoked and flavored with black tea
Country of origin:
Italy - Veneto
Type of Milk:
 Cow's milk
2 kg approx
Minimum order:
1 piece
More Information
Raw material 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
More Information
Ingredients MILK, salt, calf rennet, Penicillium; rind treated with cedar smoke and Lapsang Souchong black tea
Allergens Milk and products thereof
Weight 2 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Conservare a 0 +4 °C
Instructions for use Please remove crust before consumption
Nutrition Declaration Energy: 1605 kJ / 386 kcal
Fat: 30 g
of which saturates: 24,2 g
Carbohydrate: 2,9 g
of which sugars: 2,4 g
Protein: 26,2 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
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email:
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.