Product description:
 Nero Fumè Cheese. The name Nero Fumè comes from the type of tea used for the final maturation process. The cheese is first refined with Lapsang Souchong tea and then smoked over cedar and pine. It is then placed in a vacuum for 3 months to create its characteristic aroma. It has a refined taste with aromas of baked sugar, dried fruit, wood, undergrowth and flowers. It is a 4-month-matured cheese made from cow's milk.