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Fagagna Latteria

Product

This is one of the most justly famous Friuli ‘Latteria’ cheeses, produced in small area of central Friuli with high quality, raw milk. It is well adapted to a lengthy ripening period of several months.

Organoleptic characteristics
Aspect and texture: semi-hard or hard yellow paste with a number of holes
Taste: sweet, more or less intense according to the ripening period with traces of spices
Serving suggestions: Full bodied red wines. Chestnut honey, piquant fruit chutney. Fresh, rather unripe fruit (apples, Passacrassana pears). Rye bread
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least 60 days
Production period: throughout the year
Fats: 30% F-Dm
Weight: 5-9 kg
Size: 30-40 cm diameter, h. 6-10 cm
Producers: cheese dairies in the Fagagna area