Tabaccaccio is a square-shaped cow’s milk cheese from Lombardy, covered with Kentuchy tobacco leaves and sprinkled with artisanal agricultural rum.

The base is made with milk from the Bruna Alpina breed of cows from the Lombardy-Bergamo pastures, processed exclusively with raw dough.

The cheeses, with a high heel, rest on wooden boards in an environment with a good percentage of humidity. They receive continuous washing of the rind with water and salt: in this way they are preserved from mould and excess microorganisms.
It is at this stage that the cheeses mature in large wooden barrels, are layered with tobacco leaves and periodically sprinkled with 20-year-old agricultural rum.

After about 3 months, the cheese is entirely covered with tobacco leaves and, when cut, has slight straw-coloured rum infiltrations and a slight presamic proteolisation in the undercrust. Free of holes.

With a crumbly texture, it is balanced on the palate between saltiness and sweetness.
It offers hints of ripe fruit, leather and liquorice. Notes of tobacco persist on the nose.