Nero Fume

A blue-veined cheese. The name “Nero Fume” comes from the variety of tea used in the maturing process. The cheeses are placed in casks for 20 days and covered in Lapsang Souchong tea. When they are removed, they are smoked on cedar boards in a smokehouse. And finally, they are stored under vacuum for 3 months in order to bring out their original flavours. The cheese has a delicate flavour with woody, flowery and dried fruit notes. It is perfect for enjoying at the end of a meal accompanied by a good tea… Lapsang Souchong!