Formaggio grottato friulano
Friulian “grottato” cheese embodies a deeply rooted tradition in Friuli-Venezia Giulia.
It is distinguished by its unique aging process, which takes place in natural caves dug into the tuff or similar environments.
It is typically made from pasteurized cow’s milk, pressed, and dry-salted.
Aging lasts between 8 and 10 months.
This cheese is particularly prized for its balance of flavor and aroma, celebrating the craftsmanship and richness of Friulian traditions.
Characteristics
Region
Milk Origin
Appearance
Hard paste, with sparse irregular holes, yellow ochre colour
Taste
Sweet, with increasing seasoning its spicy note is further enhanced
Pairings
Full-bodied white wines or light reds. Acacia honey, green tomato mustard. Organic bread.
Technical specifications
| Milk | pasteurized cow's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | pressed |
| Salting | dry |
| Seasoning | 8-10 months |
| Production | all year round |
| Fat | 32-34% Mgss |
| Weight | 50, 6 – 7.5 kg, kg 6 |
| Diameter | cylindrical, diameter 30-35 cm, h. 8-10 cm |
| Producers | cheesemaker from the province of Pordenone |
| Whole Cheese Code | 11 10509 |
| Cutted Cheese Code | 11 10510 |
