Smoked ovoline are a semi-hard stretched curd cheese, with a shape similar to a small egg, obtained from a natural smoking process which takes place in a wood chip oven. They are bronze in colour, with a compact and elastic texture.
The taste is aromatic and sweet; the smell is smoky. They can be eaten plain or cooked as an ingredient in other dishes. They are usually best eaten fresh, as a table cheese, to make appetisers, snacks and main courses.
