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.

More details

cod. 268
New product
  • semi ripened sheep's milk cheese smoked
  • regular shape, nut colour smooth rind
  • white colour texture with little holes
  • intense smell
  • characteristic and blended taste, with a pleasant aroma of burned wood
  • medium weight: 1,4kg

The culinary research and the modern conviviality, made of finger food, happy hour and dinners with friends, led to the discovery of the "game of pairing" with wine and jams.

In this game there are no rules, except those dictated by personal tastes, the important thing is not to forcefully force your preference.


“Saba”(cooked grape must)

Sweet mustard, caramelized figs

Blackberry, elder jam

Linden, acacia honey

Honey with dried fruits


Scented White Wine: Greco di Tufo, Falanghina, Chardonnay

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