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Fagagna Latteria


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