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Nero Fumé
The name Nero Fumé comes from the type of tea used for the finishing process. The cheeses are initially refined with tea lapsang souchong and then smoked over cedar and pine. They are then placed under vacuum for three months to create its original aroma. The taste is refined with the unmistakable aroma of toasted sugar, dried fruit, wood, the undergrowth and flowers.

Nero Fumé

VAT Included |
Out of Stock
  • Ingredients

    Cow’s milk, Calf Rennet, Spores Penicillium. Treated crust with natural smoke, chestnut honey and black tea. Inedible rind.