The name Nero Fumè comes from the type of tea used for the finishing process. The cheese is initially refined with tea Lapsang Souchong and then smoked over cedar and pine. Then, they are placed under vacuum for 3 months to create its original aroma. It has a refined taste with the unmistakable aroma of toasted sugar, dried fruit, wood, undergrowth and flowers. Pure cow’s milk cheese aged 4 months.
