Caseificio Alto But
Cooperative formed in 1969 from the small dairies of the Val But. The Sutrio shop sells its cheeses and beech-smoked ricotta; the visit goes through the workshop and ageing rooms and ends in a tasting.
About Smoked ricotta (scuete fumade)
The smoked ricotta of Carnia: whey is heated until it coagulates, then pressed and smoked. Turismo FVG describes a thin brown crust and a compact white paste, eaten fresh or aged, and says juniper branches do the smoking; Caseificio Alto But smokes its own with beech shavings. Wikipedia's article on Friulian cuisine names cjarsons dressed with melted butter and smoked ricotta, and Alto But says aged pieces are grated over pasta and gnocchi. The region's list of traditional agri-food products carries it as Ricotta affumicata di malga.
Made in: Carnia
On the plate
A compact white paste under a thin brown crust, with a smoke note from juniper or beech. At 6 to 7 days it is eaten like a cheese; at 2 to 3 months it grates over pasta and gnocchi, as Caseificio Alto But describes.
Rind: natural crust
Wine and cheese
What to pour with Smoked ricotta (scuete fumade)
Sweet Verduzzo Friulano (Ramandolo and its neighbours) Friuli-Venezia Giulia
Our pickThe honey and dried-apricot sweetness of a sweet Verduzzo Friulano, the grape of Ramandolo, softens the smoke and salt of a fresh scuete fumade, while its acidity keeps the pairing from cloying.
Friuli Sauvignon Friuli-Venezia Giulia
Our pickScuete fumade is a compact white whey cheese with a smoke note from juniper or beech. A dry Friulian Sauvignon with elderflower and high acidity lifts the mild paste, and its aromatic edge stands up to the smoke.
The grapes behind these winesSauvignon BlancVerduzzo FriulanoSauvignon
From the source
Where to buy and taste it
Latteria Sociale di Coderno
Cooperative founded in 1889 as a turnaria dairy, using only its members' milk for about 30 products, among them Montasio, Latteria, mozzarella and smoked ricotta. It sells through its own shops across Friuli.
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.
Smoked ricotta (scuete fumade): questions
What is scuete fumade?
Smoked ricotta from Carnia, made by heating and coagulating whey, pressing it and smoking it, per Turismo FVG.
What wood smokes it?
Turismo FVG says juniper branches; Caseificio Alto But says it smokes its own with beech shavings.
What is it served with?
Cjarsons are dressed with melted butter and smoked ricotta, per Wikipedia's article on Friulian cuisine, and Caseificio Alto But says aged pieces are grated over pasta and gnocchi.
Same cheeseboard
More cheeses from Friuli-Venezia Giulia
Plan the trip
Visit Smoked ricotta (scuete fumade) 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, caseificioaltobut.it. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.