Smoked cheeses
Smoked Filano
Our Fior di Latte specialities can be smoked with selected wood, such as beech chippings.
This creates Ciliegina, Provola and Nodino with a full flavour and a characteristic smoked aroma. Silano, a cylindrical semi-hard stretched-curd cheese, also follows the same methods.
From the Silano, we cut delicious circular slices with a diameter of 8-10 cm, to eat as they are or use for specific recipes.
Smoked Provola
Our Fior di Latte specialities can be smoked with selected wood, such as beech chippings.
This creates Ciliegina, Silano and Nodino with a full flavour, a characteristic smoked aroma, an amber colour and compact structure.
Provola, an oval-shaped semi-hard stretched-curd cheese, also follows the same methods
Smoked Nodino
Our Fior di Latte specialities can be smoked with selected wood, such as beech chippings.
This creates Ciliegina, Provola and Silano with a full flavour, a characteristic smoked aroma, an amber colour and compact structure.
Our Nodino, a knotted semi-hard stretched-curd cheese, also follows the same methods.
Smoked Ciliegina
Our Fior di Latte specialities can be smoked with selected wood, such as beech chippings.
This creates Nodino, Provola and Silano with a full flavour, a characteristic smoked aroma, an amber colour and compact structure.
Ciliegina, a semi-hard stretched-curd cheese in a small, round shape, also follows the same methods.
Burratina affumicata
