The cow’s cheese much more produced in Friuli is the ‘LATTERIA’, a cheese with half-hard paste heated at low temperature. Of this cheese are existing more versions:
- the official version is the MONTASIO (see page), which has an unchangeable formula, guaranteed by the Dop Mark (Denominazione di Origine Protetta = Denomination of origin protected) and produced mainly by the big cheese factories;
- many versions as numerous are the little diaries (Latterie’) spread in the region, everyone of which give to the own cheese a different nuance and also its name (for example ‘Latteria of Brazzacco ‘).
  Whole the great family of the LATTERIA CHEESE has in common the special basic taste of this product (which make reference to the soft and enveloping taste of the milk): delicate at the beginning just made and then, with the passing of the months, more and more intense. The unique definition nearer to its taste remains ‘infinite taste’… The changing savour of this cheese is due to the slow and continuous maturation of the lot of elements which remain intact and active in the moment when the cheese is made at low temperature (rare in Italia).

  In addition to the MONTASIO and to the numerous local diaries cheese LATTERIA, the Latteria family includes also other three very valuable versions: the RAW LATTERIA (with not pastorized milk), MALGA and ‘TIPO MALGA’ (shepherd’s hut kind) and the LATTERIA VECCHIO e STRAVECCHIO (seasoned and very seasoned).

FRIULIAN 'LATTERIA' cheese

 It is very good with any seasoning. Similar to the Montasio, the LATTERIA CHEESE is produced mainly in small craft diaries (named ‘Latterie’) managed directly by the milk producers.

  These friulian Latterias are synonymous of genuineness and typicalness because the first its customers are the same producers and the people of the villages where they are working, people that, obviously, expects a cheese maintaining the traditional characteristics. This is the reason why every small friulian Latteria produces a cheese with different nuances, some of which became famous. Instead the friulian Montasio cheese is always the same in whole region.  

ENTIRE RAW LATTERIA cheese

  It is a normal Latteria cheese but made with not pasteurized milk, and so more rich of substances and, over all, active principles, enzymes, bacteria, vitamins, flavourings. In addition dairymen use calf rennet. It has medium and widespread holes.
  It is typical of Natisone Valleys and the Carnia Zone, but today is made in several small diaries of the region which, processing at once small quantities of milk in the same day of the milking, does not need pasteurize it.

Recommended Producers

CASEIFICO COOPERATIVO DI FONTANAFREDDA, 33074 Fontanafredda 33074 PN, , via G. Carducci 7, tel.0434-998447 fax. 0434-565059 / Points of sale: Fontanafredda via G.Carducci 7, tel.0434-998447; Caneva, via G. Garibaldi 3, tel.9343-796061

LATTERIA DI BRAZZACCO, MORUZZO 33030 UD, loc.Brazzacco inferiore via del Val 17, tel.338-7468259 / Butter and Cheese from entire raw milk only of Pezzata Rossa ‘Latteria di Brazzacco’ (fresh 1,5-2 months, 6 and 18 months)
On sale every day in the Latteria in the morning (only whole cheese); by pieces and whole cheese at the Partners in working time (welcome booking):
DRIUSSI CARLO E OTELLO, via S.Tommaso 3, Torreano di Martignacco, tel.0432-677505
LIZZI LORIS, via Carbonaria 8, Moruzzo, tel.368-7517278
MALISANI ROBERTO, via Armentaresse 6, Brazzacco, tel.338-7468259
PERSELLO Anita e Pietro, via Ermes di Colloredo 9, Colloredo M.A., tel.0432-889378
TOTIS MATTEO, via Udine 61, Martignacco, tel.0432-678079
ZANELLO LORIS, via Colloredo 2, Brazzacco, tel.348-3638700

LATTERIA SOCIALE DI CIVIDALE E DELLE VALLI DEL NATISONE Scarl, Cividale del Friuli 33043 UD  Via Gorizia 5, tel.0432-731218 Fax 0432-732113 / Sale points: in Cividale viale Libertà 50, tel.0432-700955; S.Pietro al Natisone; Corno di Rosazzo; Bagnaria Arsa; Buttrio; Gorizia

LATTERIA COOPERATIVA VALCANALE, Ugovizza di Malborghetto SS 13 Tel.0428-64942 Fax.0428-660814

NARDUZZI, Colloredo di Monte Albano: sale and tasting point  (vedi scheda)

Holiday farm AL CERV of Alloi Eugenio, Majano 33030 UD, loc. S.Tomaso via Limbiate 39, tel.0432-942033  347-8005028   Questo indirizzo e-mail è protetto dallo spam bot. Abilita Javascript per vederlo. / Direct sale of alive deers and deer thophy, fresh meats in a vacuum and cured meats of deer, Latteria cheese, by measure and bottled wines (merlot, refosco, bianco): from monday to saturday 14.30-18.00 / Visits to the deers / Cooking for groups on booking / Accommodation in rooms (EN-F)

ZIDARIC DARIO, Duino-Aurisina 34013 TS, loc.Prepotto 10/A, tel.040-201178. Open in working time.

LATTERIA DI BANNIA Az,Agr.RUSALEN, Fiume Veneto 33083 PN, Loc.Bannia (vedi scheda)

MALGA and TIPO MALGA Cheese

  The MALGA cheese (shepherd’s hut cheese) is different because it is made only with milk of cows nourished with fresh forage on the mountains where the cows are brought to pasturing for four or five months (from 800 to 1600 metres a.s.l.) in the summer.
  In addition this cheese is row (not pasteurized), lightly skimmed, made at low temperatures and with very simple methods. Its taste is marked, with bitterish nuance produced by the aromatic grass. Compact paste, small and rare holes.
  You can find it fresh only in the summer months; aged is very rare because it is not able to maturing.

  The TIPO MALGA (shepherd’s hut cheese kind) is a Latteria cheese made in the same kind of the Malga cheese and so is bodied and savoury, but it has not the same typical bitterish flavour and all the organoleptic elements due to the high altitude summer forage. This cheese has the same look of the Malga cheese and can be seasoned for some months. You can buy it easily in mountain area and in some specialized shops in the towns in whole year.

Recommended producers

LATTERIA SOCIALE DI CIVIDALE E DELLE VALLI DEL NATISONE Scarl, Cividale del Friuli 33043 UD Via Gorizia 5, tel.0432-731218 Fax 0432-732113 / Sale points: in Cividale viale Libertà 50, tel.0432-700955; S.Pietro al Natisone; Corno di Rosazzo; Bagnaria Arsa; Buttrio; Gorizia

LATTERIA COOPERATIVA VALCANALE, Ugovizza di Malborghetto SS 13 Tel.0428-64942 Fax.0428-660814

Agriturismo MALGA CONFIN di Ennio Colomba, 33010 Venzone, loc.Confin-Val Venzonassa, Tel.0432-972870 348-5808397 340-2274311 www.altulin.com /  Accommodation in rooms / Cold and hot cooking / Direct sale of cheese /  Open from June to September (EN-DE)

Where you can taste the Malga Cheese in Friuli

Osteria with cooking ALLA GHIACCIAIA**°°, Udine 33100 UD, via Zanon 13, tel.0432-502471 / In the centre of the town, in an historical building with veranda on ditch and summer pergola, you can enjoy the most typical friulan specialities (and original and rare cured meats and cheeses) and the classic italian and international dishes / Doc Colli Orientali wines / Monday closed

LATTERIA VECCHIO and STRAVECCHIO cheese

  The friulian Latteria VECCHIO (matured at least 12 months) or STRAVECCHIO (very matured, at least 24 months) more typical are not normal cheese simply put to maturing: to obtain the maximum of the taste and of the organoleptic proprieties these cheese are made with different methods still from the beginning production. Very special high taste. To eat with polenta.

Recommended Producers

LATTERIA DI BRAZZACCO, MORUZZO 33030 UD, loc.Brazzacco inferiore via del Val 17, tel.338-7468259 / Butter and Cheese from entire raw milk only of Pezzata Rossa ‘Latteria di Brazzacco’ (18 months)
On sale every day in the Latteria in the morning (see above)