Latteria Fagagna

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
Dimensions
30-40 cm diameter, h. 6-10 cm
Producers
cheese dairies in the Fagagna area
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.