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Friulian cow's milk cheeses


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.

Text © Dana Facaros and Michael Pauls

Image by Archenzo