Malga Montasio
Dairy and agriturismo at 1,519 m on the Montasio plateau, run by the Friuli-Venezia Giulia breeders' association. Open only in the summer grazing season, indicatively June to September; closed in autumn and winter.
About Formaggio di malga
The cheese of the summer mountain dairies, made from the milk of cows grazing at high altitude in the Friulian Dolomites and the mountains of Carnia and aged for up to a year. Wikipedia's article on Friulian cuisine says each malga has few animals, so the cheese changes from malga to malga and season to season, from straw to deep yellow or even orange, with fine eyes and a firm but soft paste. Turismo FVG credits young cheesemakers with its revival and mentions a Slow Food presidium. The cheese is on the Friuli-Venezia Giulia list of traditional agri-food products.
Made in: Mountain pastures of the Friulian Dolomites and of Carnia
On the plate
A unique and intense flavour, says Turismo FVG, after ageing that can last up to a year. Wikipedia's article on Friulian cuisine describes a straw to deep yellow or orange cheese with fine eyes and a firm but soft paste that varies by malga and season.
Wine and cheese
What to pour with Formaggio di malga
Pignolo Friuli-Venezia Giulia
Our pickA well-aged malga wheel has a unique, intense flavour and a firm but soft paste. Pignolo, full-bodied with firm tannin after long ageing in wood, has the weight to match it, and the cheese's fat softens the grip.
Full-bodied Friulano raised in wood Friuli-Venezia Giulia
Our pickA well-aged malga wheel has a unique, intense flavour. A full-bodied Friulano raised on its lees, partly or wholly in wood, has the breadth to meet it, and its high acidity and almond note cut the firm paste.
Schioppettino Friuli-Venezia Giulia
Our pickA well-aged malga wheel has a unique, intense flavour after up to a year of ageing. Schioppettino's black pepper and bright acidity answer that intensity, and its medium body leaves the cheese in front.
The grapes behind these winesPignoloSchioppettinoFriulano
From the source
Where to buy and taste it
Spaccio Caseificio Alto But, Tolmezzo
The Tolmezzo shop of the Alto But cooperative, selling its cheeses and smoked ricotta beside cjarsons, frico, biscotti, honey, jams and smoked trout from Sutrio. Closed Sundays.
Latteria di Coderno, Udine (Chiavris) shop
The Udine outlet of the Coderno dairy, at Piazza Medaglie d'Oro 12 in the Chiavris district, selling its Montasio, Latteria, ricotta and mozzarella beside Friulian specialities. Closed Sundays.
Latteria di Cividale, Via Europa shop
One of two Cividale shops of the Latteria Sociale, selling Montasio DOP, the dairy's cheeses, fresh ricotta and butter direct from the producer, open mornings Monday to Saturday, with staff advice on pairings.
Latteria di Coderno, Codroipo shop
The Codroipo outlet of the Coderno cooperative, selling Montasio, Latteria and ricotta from its own dairy, open mornings Monday to Saturday and afternoons Tuesday, Thursday, Friday and Saturday. The Montasio consortium has its seat in the same town.
Cheese experiences nearby
Gemona, formaggio e... dintorni
Gemona's autumn cheese fair, in its 25th edition in 2026, held in the historic centre to showcase the area's cheese production, with food and wine stands, tastings and producers from outside the region.
Festa della Ricotta Friulana, Mortegliano
Three-day festival centred on the dairy: guided dairy visits and milk-production demonstrations, tastings, children's activities, and lunch and dinner stands serving km-0 dishes of Friulian ricotta, the dairy's cheeses and polenta from Blave di Mortean.
Guided visit to Caseificio Alto But
A guided visit to the dairy workshop to see milk turned into cheese, then through the ageing rooms, ending with a tasting of the finished products. The dairy offers it to schools and cheese enthusiasts.
Dairy products and farm visit at Malga Montasio
At this summer mountain dairy on the Montasio plateau you can buy and taste its own cheese and dairy products, eat at the agriturismo and, per Turismo FVG, watch the morning milking and meet the cheesemaker. Closed in autumn and winter.
Frico cooking class at Spolert Winery
A hands-on frico workshop at Spolert, a small Colli Orientali winery specialising in Schioppettino, taught in Italian and ending with the dish paired with wines and local products.
Formaggio di malga: questions
What is a malga?
A summer mountain dairy and pasture. Turismo FVG says the cheese comes from the milk of cows grazing at high altitude.
Why does malga cheese vary so much?
Each malga has few animals, so the cheese changes from malga to malga and season to season, says Wikipedia's article on Friulian cuisine.
When can I buy it at the malga?
Malghe work in the summer grazing season. Explorer FVG gives Malga Montasio as open indicatively from June to September, depending on the weather, so it is closed in autumn and winter.
Same cheeseboard
More cheeses from Friuli-Venezia Giulia
Plan the trip
Visit Formaggio di malga country
Tastings and tours where it is made, and somewhere to stay.
Friuli-Venezia Giulia
Prosciutto Ham Factory Visit & Lunch Tasting near Udine
All 273 experiences in Friuli-Venezia GiuliaBooking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: www.turismofvg.it, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.