The most famous is probably the “Raucherkase” from Alto Adige, well-known even for being seasoned with the most popular Alto Adige speciality, the Speck, but smocked cheese certainly can’t  be considered a novelty in the dairy industry. It is not a result of great innovation but on the contrary reflects the legacy of a skilful tradition based on long experience.

The smoking process, together with drying and salting, used to be the best method of food preservation in the past, especially for meats, but it was often used for other foods which could also be improved by this process.  It was a procedure, which, above all, had the added advantage of not being particularly expensive and was therefore even more readily adopted, despite not being a simple procedure to carry out.

The choice of the most suitable type of wood or grass to burn, the length of smoking time needed and the best point during maturation to carry it out makes smoking no longer a mere preservation technique but simply a method of refinement which gives the product certain special characteristics which are both unique and pleasurable. Smoked cheese, in addition to acquiring a distinctive long-lasting aroma, has its taste enhanced and intensified by the sweet notes from the smoking process making it a delicacy which is hard to put into words.


Hard cheese produced with full fat pasteurised cow’s milk with semi-cooked dough.
Smoked using beech wood.

Cow’s milk, milk enzymes, salt, rennet, lysozyme E1105 (natural protein from egg extract).  Smoked.  Non-edible rind.

Intense straw yellow cheese, compact, with small evenly spaced holes. Smooth, thin, regular and elastic rind, which becomes thicker with maturation.

Full tasting, slightly sweet with smoked taste, flavour can tend towards spicy.

Cheese matures in 180/240 days, smoked for a period of between 9 and 15 days according to the characteristics of the product.

Physical characteristics
Cylindrical shape, flat faces of 28 to 33 cm diameter, height of 6 to 9 cm. Average weight 5.5 to 6.5 kg.

Specifications and nutritional information
Water content                32% approx
Fat content total        26% approx
Fat content dry        45% approx
Protein         28% approx
Calorie content        440 Kcal

Microbiological Analysis
Staphylococcus aureus <1.000 ufc/g
Escherichia Coli <1.000 ufc/g
Listeria Monocytogenes Absent in 25 g
Salmonella PP Absent in 25 g

Preservation and Storage
Store in a cool dry place.

Transport Temperature
Must be transported at a constant temperature between +4 and +12° C.

Vacuum-packed rounds: six layers of eight rounds. 
Boxed: seven layers of six forms.

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