€ 33,20 for porzione da 500g ca.
Cow's milk is pasteurized and inoculated with Penicillium roqueforti mold spores and then coagulated with natural rennet. At this point, salting and then smoking takes place. The cheese is then wrapped in black tea leaves and left to rest and mature for about 40 - 60 days.
Cheese made from pasteurized cow's milk inoculated with Penicillium roqueforti, gently smoked with beech wood and aged, wrapped in aromatic black tea leaves. A cheese with an intense and bold flavor.
Cow milk, natural rennet, sea salt, Penicillium roqueforti, beech wood for smoking, black tea leaves.
Average nutritional values per 100g of product
Energy: 386kcal / 1601kj
Fat: 30g of which saturates 24g
Carbohydrates: 2.9g of which sugars 2.4g
Protein: 26g
Salt: 2.4g
Smoking, blue molding, and flavoring with tea leaves are fundamental elements to achieve diverse sensations, scents, and aromas. Firstly, it is a rare cheese to offer at the end of a meal. It is ideal both with particularly refined sweet wines aged in French oak, and with dark beers of double or triple malt.
€ 33,20
for porzione da 500g ca.
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Veneto
Smoked blue and black tea 500g
