Cheese tastings, cave tours, markets and cheese routes in Friuli-Venezia Giulia.
A guide to cheese experiences in Friuli-Venezia Giulia.
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.
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.
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.
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.
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.
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Join a special guided visit and wine tasting surrounded by the enchanting landscape beloved and described by Ernest Hemingway in “Across the river and into the trees”
Tasting of 3 wines with a platter of cold cuts, a tour of the estate, the vineyards and Miravé. Extra: a quad bike tour through the vineyards and woods, and a tasting ...
The consortium says the milk is worked raw or thermised and never pasteurised.
At least 60 days. Qualigeo lists Fresco at 2 to 4 months, Mezzano at 4 to 10, Stagionato over 10 and Stravecchio over 18.
Qualigeo gives 5.5 to 8 kg, 27 to 35 cm across and a heel no higher than 8 cm.
Qualigeo names Prosecco, Friuli DOP wines, Raboso del Piave, Collio Ribolla Gialla, and Colli Orientali Picolit and Refosco dal Peduncolo Rosso.
The consortium describes a smooth, elastic, light brown rind on a young cheese that turns drier and darker with age.
A cooperative dairy that does not buy milk but works it for its members, one member's share per day, according to the Slow Food presidium site.
Not a DOP. The Campolessi wheel is a Slow Food presidium and Latteria is on the Friuli-Venezia Giulia list of traditional agri-food products.
Aged wheels are grated or fried for frico; Wikipedia's article on frico names aged Montasio, Latteria or malga cheese of 6 to 12 months.