Formaggio di malga Carnia

This cheese was originally produced in malga (alpine huts), some of which were recorded in documents of the 11th century.  The mountainous area has an abundance of alpine pastures and lies on the borders with Austria and Slovenia. According to local traditions, beech wood is used to heat the copper cheese cauldrons because it generates greater heat than other woods. Some producers will blend the cow’s milk with 10% of goat’s milk as this gives greater flavour to the cheese. It can ripen for periods exceeding one year.

Organoleptic characteristics

Aspect and texture
semi-hard or hard deep yellow paste with a few holes
Taste
very intense with traces of occasionally bitter, mountain grasses
Serving suggestions
Full bodied red wines. Chestnut honey, Italian hot fruit chutney. Fresh, rather under ripe fruit (apples and Passacrassana pears). Rye bread

Technical characteristics

Milk
skimmed, raw cow (or possibly goat’s) milk
Production method
Alpine pasture
Paste
cooked, pressed
Salting
in brine
Ripening
at least one month
Production period
summer
Fats
40% F-Dm
Weight
4 -5 kg each
Dimensions
25 cm diameter, 4-5 cm h
Producers
alpine hut dwellers from the Carnia Alps
Whole cheese code
n.d.
Cutted cheese code
n.d.

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