PRODUCTION AREA

Carnia

ORIGINS

It was born from the ancient and practical need of “not throwing away anything” combined with the need of somehow finding a way to preserve the products that in absence of refrigeration would otherwise decay. Therefore, any production surplus and/or product batches that did not turn out well were “recovered and re-evaluated” with the method described below. Poverty sharpens ingenuity!

PRODUCTION METHOD

This cheese is produced using local “latteria cheeses”, therefore it is created with cow milk-based cheeses in a variety of curing stages. The cheeses are chopped and then they are seasoned with salt, pepper, and surface cream until a soft and even mix is obtained, which is then reshaped in the rounds of latteria cheese and cured for about 40 days.

PRODUCT DESCRIPTION

The cheese obtained has a dense dark yellow texture and a hint of spice: no crust. The pronounced taste suggests a curious and pleasant contrast between the freshness and sweetness of the “latteria” cheese and cream and the hot taste of the spices and cured latteria cheeses used.

PRODUCTION SCHEDULE

All year long.

TASTING

Tradition demands that it is served with polenta or boiled potatoes: excellent. However, it also pairs very well with actual combinations of honey, mustards, and wine jellies; it has great potential in the kitchen in the preparation of sauces, soups, fondues etc… Free up your imagination!

WHAT TO DRINK

If you love passito wines or fortified wines, the combination can be very interesting. It is anyway a product of healthy and modest origins and in our opinion it should be interpreted and then tasted.