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Cividale Friuli Latteria


A member of the large family of Friuli ‘Latteria’ cheeses. These are skimmed milk cheeses produced in all the provinces of Friuli Venezia Giulia.  This example is a Latteria from the plains, rather than the mountains.

Organoleptic characteristics
Aspect and texture: semi-hard or hard, yellow paste with a few holes
Taste: weet, more or less intense according to the ripening period
Serving suggestions: full bodied red wines. Chestnut honey, hot fruit chutney. Fresh, slightly unripe fruit (apples, Passacrassana pears). Rye bread
Technical characteristics
Milk: skimmed, raw or pasteurised, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least one month
Production period: throughout the year
Fats: 35% F-Dm
Weight: 5-9 kg
Size: 30-40 cm diameter, h. 6-10 cm
Producers: dairies from the Cividale Friuli area