Semi ripened sheep's milk cheese smoked
The technique of smoking cheeses dates back to remote times. Smoking was used to preserve meat and fish so that it could be eaten during the winter when other natural resources suitable for food preservation such as salt were not available.
We wanted to experiment with this technique to produce a cheese matured in a natural way.
It offers a distinctive fragrance of woodland and burnt wood which brings back pleasant recollections of the smell of the hearth and the atmosphere when our grandparents would sit next to it to rest, eating a good slice of cheese.
An ancient flavour that is particularly appreciated by gourmets and gourmands.