It can mean milk products and cheeses in general, but in Friuli there are several kinds:
Latteria di grotta: Made since the 18th century, 'cave cheese' is a raw cow's milk cheese covered in hay and aged for three to four months in tufa grottoes.
Latteria Ovaro (or Davar): a sweet, buttery cheese made in Ovaro in the Carnia mountains.
Latteria Neval: fresh, milky cheese named after a rushing stream.
Image by Archenzo