Born from the expert processing of Provolone, Moretta Affumicata is a cheese that embodies patience and character. Thanks to a meticulously crafted semi-maturation process, it develops a unique texture that paves the way for an unmistakable sensory profile. On the nose and palate, it presents intense and bold notes, enriched by the enveloping nuances of smoking.


 Smoked Moretta is an extremely versatile cheese: its semi-mature ageing makes it firm enough to be cut, yet still capable of melting divinely.
 Here are some original suggestions to enhance its strong character:
 1. The Rustic Appetizer (Raw)
 The best way to appreciate the smoky notes is to leave it at room temperature for at least 30 minutes before serving.

 
 Gourmet platter: Accompany it with chestnut honey (which recalls the smokiness) or fig jam.
 
 Alternative skewers: Create cubes and alternate them with sun-dried tomatoes in oil and fresh basil leaves.
 
 Dried fruit: The strong flavor pairs perfectly with the crunchiness of toasted walnuts or hazelnuts.

 2. Protagonist in First Courses
 Thanks to its relationship with provolone, Moretta is a delightfully stringy cheese with a savoury flavour.

 
 Baked Pasta: Coarsely grate it over a white lasagna or a baked pasta with sausage and radicchio.
 
 Risottos with character: Add tiny cubes of pumpkin at the end of cooking (off the heat) to a pumpkin risotto; the sweetness of the pumpkin and the smokiness of the Moretta create a perfect balance.
 
 Gnocchi alla Sorrentina "fumè": Replace or complement the mozzarella with Moretta for a more intense flavor.

 3. Creativity in the Kitchen (Hot and Dark)

 
 In a Carrozza or on Toast: Use it in place of the classic cheese on a sandwich. When heated, it releases its full woodsy aroma.
 
 On Polenta: Place thin slices on top of the hot, grilled polenta.
 
 Gourmet Burger: Forget the classic sliced cheese; a slice of Moretta cheese melted over a beef or Chianina burger elevates the sandwich to the next level.

 💡 Extra tip:
 If you want to dare, try grilling it lightly in a very hot non-stick pan (30 seconds per side is enough): it will form a crispy crust on the outside and a stringy center on the inside.