Village cooperative with 15 member farms and about 50 quintals of milk a day, worked raw in copper vats into young Mortean latteria, stracchino and mozzarella. Guided visits run during its Festa della Ricotta Friulana.
Cheeses: Latteria, Stracchino, Mozzarella
Website: latteriamortegliano.com
Wikipedia's article on Friulian cuisine lists Refosco among the common reds drunk with frico, Montasio and aged latteria. Its acidity and tannin bite into a firm, savoury wheel.
A young latteria is sweet, with a mild, milky paste, and a dry Friulano with high acidity and its almond note sits beside it without covering it. Wikipedia's article on Friulian cuisine lists fresh cheeses among what the region's white wines are drunk with.
Aged latteria, the 6 to 12 month wheels that are grated or fried into frico, has a compact paste with few, small eyes. A Merlot or Merlot and Cabernet red brings dark fruit and tannin to meet it, and the fat of the paste softens the wine's grip.
Address: Via Micon 15, 33050 Mortegliano (UD), Friuli-Venezia Giulia
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.
Cheeses: Montasio, Formaggio di malga
Visiting: dairy shop selling cheese, ricotta, yogurt and butter, agriturismo meals in the grazing season, overnight stays in the malga's rooms, watching milking and meeting the cheesemaker in the grazing season
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.
Cheeses: Smoked ricotta (scuete fumade), Formadi frant, Formaggio Val Dolce, Formaggio Alto But Vecchio, Caciotta, Stracchino
Visiting: shop at Sutrio selling its cheeses and Carnic products, guided visit through the workshop and ageing rooms with a tasting, booked through visitzoncolan.com or the dairy, second shop at Tolmezzo
Cooperative founded in 1924 with 20 active member farms, turning about 120 quintals of milk a day into Latteria, Matajur, Saporito delle Valli, Il Cividale and Montasio DOP, sold in its own shops.
Cheeses: Montasio, Latteria, Matajur, Saporito delle Valli, Il Cividale
Visiting: six shops in Udine province, two of them in Cividale (Via Europa and Viale Libertà), staff advice on pairing the cheeses in the shops
Dairy founded at Enemonzo in 1903 for farms of the Tagliamento, Degano and Val Pesarina valleys. It makes Latteria Enemonzo, Montasio DOP labelled Prodotto della Montagna and the Cuor di Carnia caciotta; shops at Enemonzo and Ovaro open daily.
Cheeses: Montasio, Latteria, Cuor di Carnia
Visiting: shop at the dairy, open daily, second shop at Ovaro (Localita Chialina, Via Carnia Libera 86)
Turnaria dairy of 1908 working about 20 quintals of raw milk a day, around 30 wheels, from nearby farms. Its Latteria has been a Slow Food presidium since 2013. The shop opens daily except Sunday.
Cheeses: Latteria, Formaggio salato, Caciotta, Stracchino, Ricotta
Visiting: shop at the dairy, open every day except Sunday, 10:30 to 13:00
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.
Cheeses: Montasio, Latteria, Smoked ricotta (scuete fumade)
Visiting: shop at the dairy in Coderno, its own shops across Friuli, including Udine, Codroipo and San Daniele del Friuli
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 ...
