Characteristics of Organic Dairy Cheese
Homogeneous, straw-yellow colour, crust present, widespread but slight, homogeneous eye formation
The taste is delicate, slightly aromatic, with a hint of milk and fresh butter.
Traditional processing of raw milk, without the use of preservatives
Milk, salt, rennet.
Processing: Raw unpasteurized milk with organic certification and hay milk.
Product: Dairy of Turrida di Sedegliano (Province of Udine).
La Sisile” Organic Farm – Talmassons, via S.Antonio, 36 Talmassons (UD).
Production period: All year round
Latteria is a cheese traditionally eaten as a meal, it is also well used in cooking, for example in combination with other mature cheeses for the preparation of the traditional “frico”; it goes well with young red wines and white wines that are not excessively aromatic).