€ 13,30 for porzione da 200g ca.
Cow's milk is pasteurized and inoculated with spores of the mold Penicillium roqueforti and then brought to coagulation with natural rennet. At this point, salting is done and then smoking occurs. The cheese is then wrapped in black tea leaves and left to rest and mature for about 40 - 60 days.
Toma a base di latte vaccino pastorizzato inoculata con Penicillium roqueforti delicatamente affumicata con legno di faggio e affinata, avvolta in foglie di the nero aromatico.
Crosta non edibile.
This cheese is made from pasteurized cow's milk inoculated with Penicillium roqueforti, gently smoked with beech wood and aged, wrapped in aromatic black tea leaves. It has an intense and strong flavor.
Cow's milk, natural rennet, sea salt, Penicillium roqueforti, beech wood for smoking, black tea leaves.
Average nutritional values per 100g of product
Energy: 386kcal / 1601kj
Fats: 30g of which saturates 24g
Carbohydrates: 2.9g of which sugars 2.4g
Proteins: 26g
Salt: 2.4g
Smoking, blue molding, and flavoring with tea leaves are fundamental elements to obtain diverse sensations, perfumes, and aromas. First of all, it is a rare cheese to serve at the end of a meal. It pairs well with particularly refined sweet wines aged in French oak, as well as with dark double or triple malt beers.
Formaggio giusto per chi amam i sapori intensi e decisi.
€ 13,30
for porzione da 200g ca.
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Veneto
Smoked blue and black tea 200g
