This cheese, made by Sergio Moro, comes from Lattiera Moro in Oderzo, Italy. Sergio got the inspiration for this particular cheese after attending a cheese and tea seminar in 2014. The name, Nero Fume, comes from the type of tea used on the finish.
The cheese is itself is a pasteurized cow's milk blue cheese that is crusted with Lapsang Souchong black tea. The cheese is then smoked over cedar and pine and placed under vacuum for 3 months to hone the flavor. The taste is smooth and somewhat sweet, but the smokiness really isn’t prominent until the end, when you can also begin to taste the influence from the tea leaves. We think Nero Fume pairs really incredibly well with a single malt whiskey, as can be found at our Jungle Jim’s Whiskey Trail event in just a few weeks.
You can find Nero Fume at The Cheese Shop at both Jungle Jim’s locations for $22.49/lb.
The Cheese Shop