A hard cheese, and a member of the Veneto ‘Latteria’ family. Well adapted to ripening, it can be kept for over a year. The fresh forms are frequently used in the production of ‘drunken’ cheeses.
The innfer paste is yello with small holes. The taste is sweet, more or less intense according to the ripening period, with traces of spices all present in this unique cheese from the Veneto region.
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|Country of Production||Italy|
|Region||Veneto / Friuli|
Serving suggestions: full bodied, red wines. Chestnut honey, hot fruit chutney. Fresh, slightly under-ripe fruit (apples, Passcrassana pears). Rye bread
Production method: artisan
Salting: in brine
Ripening: at least 4 months
Fats: 35% M.F
Producers: dairies from the province of Treviso
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.