Cow's milk is pasteurized and inoculated with spores of the mold Penicillium roqueforti, and then it is coagulated with natural rennet. At this point, salting takes place followed by smoking. The toma is then wrapped in black tea leaves and left to rest and mature for about 40 - 60 days.
Pasteurized cow's milk cheese inoculated with Penicillium roqueforti, gently smoked with beech wood and aged, wrapped in aromatic black tea leaves. A cheese with intense and strong 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
Fats: 30g of which saturates 24g
Carbohydrates: 2.9g of which sugars 2.4g
Proteins: 26g
Salt: 2.4g
Smoking, blue cheese aging, and flavoring with tea leaves are fundamental elements for creating diverse sensations, fragrances, and aromas. First of all, it is a rare cheese to slice and propose at the end. It is ideal both with sweet wines, particularly aged and matured in French oak, and with dark double or triple malt beers.
€ 56,90
per porzione da 1kg ca.
english
ITALY
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Smoked blue and black tea 1kg
Veneto
